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Blueberry Coulis
A simple blueberry sauce with many uses, not the least of which is to pour over a stack of pancakes.
h2. Ingredients.
* One punnet of blueberries
* 1/2 cup of water
* 1 Tablespoon of castor sugar
* 1 teaspoon of Cognac
* 1.5 teaspoons of Arrowroot mixed in about a Tablespoon of cold water
h2. Method.
In a small saucepan, place the blueberries, water and sugar and bring to the boil. Stir regularly, crushing the blueberries against the side of the pan. Add the cognac and continue to stir.
Once all the blueberries are suitably crushed and the sauce a deep purple, lower the heat to a simmer. About 3 minutes before you’re ready to use it, pour in the arrowroot solution and stir constantly for a minute or so. The coulis should thicken and then be ready to use.
Did you like this recipe? You might also like:
- Light Caramel Macadamia Pie
- Lemon Meringue Pie
- Oaty Pikelets
- Meringue (or what to do with leftover egg whites)
- Chickpea Pancakes and Bacon
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