To be used as a dipping sauce with Eggnog Bread Pudding Bites.
Servings: 1 cup
- 1/2 cup maple syrup
- 2 tablespoons water
- 1/2 pint blueberries
In a saute pan, bring the maple syrup and water to a boil. Add the blueberries and cook just until they start to burst, about 6 to 8 minutes. Remove from the heat; set aside to cool for at least 10 minutes.
Pour the blueberry mixture into a blender and process or just use the back of a fork to mash it. Strain the sauce, if desired, to make it smooth. Serve at room temperature.
Gale Gand, executive pastry chef at Tru in Chicago and host of the Food Network's "Sweet Dreams," also co-authored "Gale Gand's Short + Sweet: Quick Desserts With Eight Ingredients or Less" (Clarkson Potter, 2004).
Tested by The Washington Post.
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