I shot a few recipes before we left for our summer travels and am excited to begin sharing them. I had a fridge full of herbs and berries along with a half full bottle of Moscato and thought I’d try my hand at a poached bluberry sauce to use on icecream, in cocktails or over yogurt. It was super easy to make and keeps well for up to a week in the fridge. Dress up the presentation by serving ice cream in champagne coupes and garnishing with a mint leaf. Read on for the recipe!
Moscato Poached Blueberry Sauce
1 cup fresh blueberries
2 mint leaves
1 tbs of Moscato or other sweet white wine
Simmer the blueberries, mint leaves and moscato over low heat for about 15 minutes or until the blueberries begin to soften. As it cools the sauce will thicken. Remove mint leaves and store in fridge for up to a week.
Moscato Poached Blueberry Sauce
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