Recipe: Cantaloupe with Wine Blueberry Sauce

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Yield: 1 Servings

1/2 c Sugar

      1 tb Corn starch
      3    Thin slices lemon
    3/4 c  Port wine; (is this kosher?
           -- if not, use red wine)
      2 c  Blueberries
           Firm vanilla ice cream; (or
           -- pareve)
           Peeled cantaloupe rings

Source: Sweet Mania by Prange & Pauli

Combine sugar,cornstarch,lemon slices & wine in a small saucepan. Simmer for about 5 minutes or until clear. Remove lemon slices, add blueberries & chill thoroughly. Spoon ice cream (pareve could be used) into cantaloupe rings & top with chilled blueberry mixture.

Left-over sauce may be kept covered in the refrigerator. You probably won`t have any leftover anyhow...

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 11, 1998, converted by MM_Buster v2.0l.

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