Recipe courtesy of Wayne Harley Brachman
Blueberries and Sour Cream
- Level: Easy
- Yield: 4 servings
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
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.