This sauce goes great with our Duck and Papaya Phyllo Pouch.
- 1 cup fresh or frozen blueberries
- 3/4 cup dry red wine
- 3/4 cup water
- 1/4 cup sugar
- 1/8 teaspoon crushed rosemary
- 2 tablespoons heavy cream
- 1 tablespoon corn starch
- 2 tablespoons cold butter, cubed
In small saucepan, combine blueberries, wine, water, sugar and rosemary, Bring to a boil, reduce heat and simmer for 7 minutes. In small bowl stir cream and corn starch 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.