Cindy's Favorites

BLUEBERRY COMPOTE


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Ingredients:
  • 1/3 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 vanilla bean split lengthwise
  • 1 tablespoon Limoncello or fresh lemon juice
  • 3 cup fresh blueberries

In a saucepan combine the sugar, starch, water and Limoncello. Add the berries and cook over low heat until the berries are translucent, stirring lightly. Remove from the heat and cool.

Serves 8 to 10

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