This blueberry sauce is a great way to add a little natural sweetness to a dish without overpowering the other flavors. We recommend drizzling some over our Duck and Papaya Phyllo Pouch.
- 1 cup fresh or frozen blueberries
- 3/4 cup burgundy wine
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/8 teaspoon crushed rosemary
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold butter, cubed
In small sauce pan combine blueberries, wine, water, sugar and rosemary, bring to a boil, reduce heat and simmer for 7 minutes.
In small bowl stir cream and cornstarch together until smooth.
Puree and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.