Lemon-scented blueberry sauce - bon appetit
2 1/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen blueberries |
| ½ | cup | Sugar |
| 3 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Cornstarch |
| 1½ | teaspoon | Grated lemon peel |
Directions
Combine all ingredients in heavy medium saucepan. Stir over medium heat until cornstarch dissolves. Boil until thickened, stirring occasionally, about 4 minutes.
Cover and refrigerate until cold. (Can be made 3 days ahead-keep chilled.)
NOTE: This versatile sauce can be used to top ice cream or cheesecake, or to make blueberry shortcake (simply layer it with whipped cream and sliced pound cake). Try the sauce warm over pancakes, too.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>