Blueberries and Sour Cream
Every day at the resort at 1:00 pm, we (the staff) would charge to the dining room to get last call for lunch. This, of course was breakfast[ for the band. We would stuff ourselves and invariably end the meal with an order of blueberries and sour cream, which would push it over the top.]
In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.
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