Quick Maple-Blueberry Sauce 1.000
Nov 21, 2004

To be used as a dipping sauce with Eggnog Bread Pudding Bites.


Servings: 1 cup
Ingredients
  • 1/2 cup maple syrup
  • 2 tablespoons water
  • 1/2 pint blueberries

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Directions

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.

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Recipe Source

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.

E-mail questions to the Food Section.

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