I know blueberries aren’t in season in this part of the world, but I found a beautiful-looking punnet of them in our local supermarket, and I thought it would make a perfect topping, served warm, for vanilla ice cream.
It was pretty tasty, I must say, and it is dead easy to prepare. Here’s what I did:
150 grams fresh blueberries
1 tablespoon sugar
2 teaspoons cognac
1 teaspoon fresh lemon juice
What to do:
1. Combine all of the ingredients in a small saucepan.
2. Cook over medium heat, stirring gently, just until the sugar is dissolved and some of the blueberries burst and release their juice (about 3-5 minutes). Don’t overcook, or it will be mush.
3. Immediately serve over vanilla ice cream.