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.
Ingredients
- 1/2 cup port wine, plus 1/4 cup
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 2 pints blueberries
- 1 sour cream
Directions
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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By bike53x12
Hoover, AL
on February 22, 2006
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I wondered about the sour cream as well. Try it, this is very good. The sour cream is a nice contrast with the sweetness of the blueberries. I?m also going to try it with some graham cracker crumbs either as a bed or sprinkled on top. This weekend, I?m going to serve this on top of pound cake in lieu of traditional birthday cake.
By sno-dude_1006308
marlton, NJ
on September 07, 2004
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This was very good. Everybody was taken back by the sour cream but, it was a big hit. I did cut back on the sugar by half.
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