This sauce is based on the recipe that I saw on Epicurious. It went well with the lemon cornmeal cake I posted about yesterday, but it would also be a great topping for pancakes or served with a rich chocolate dessert.
Ingredients:
1 tsp butter
2 cups frozen or fresh blueberries
½ cup sugar
juice from ½ lemon
Instructions:
1. Melt the butter. Add the blueberries and sugar.
2. Stir and continue cooking until the blueberries begin popping slightly and the sauce thickens.
3. Add the lemon juice, then cook a bit more.
4. Serve with cake, pancakes, chocolate soufflés, or any other item.
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