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REC: Blueberries Flambé. This was so simple and flashy!

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Joined: Dec 14, 2005


Posted to Thread #14070 at 5:10 pm on Mar 8, 2009

from Anne Casales's <i>Italian Family Cooking.</i> Serves 8, but we cut the recipe in half and just eyeballed it--a pint of berries, one lemon, a big gob of preserves and a splash of congac.

2 pints blueberries
1-1/2 quarts vanilla ice cream
1 cup blueberry preserves
1 Tbs. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup Cognac

Wash each pint of blueberries separately. Drain well in a strainer and blot dry with paper towels.

Scoop out ice cream into individual serving bowls and place in the freezer until needed.

In a 12-inch skittet, combine preserves, lemon zest and juice. Cook over medium heat, stirring, until preserves are melted, about 2 minutes. Add half of the blueberries and cook, stirring, until the berries are soft, about 5 minutes. Add remaining blueberries and mix well. Pour Cognac over blueberry mixture and ignite; shake pan until flame goes out. Remove from heat and spoon mixture over ice cream. Serve immediately.

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