Blueberry sauce for desserts - Pilar Hernández's Chilean Kitchen
To accompany the La you can also serve it with waffles, pancakes or crepes, but my favorite way is to take a piece of vanilla cake, nuts, etc., toast it as if it were a slice of bread and then cover it with the sauce while it is still warm.
Ingredients · Servings 1
- 3 cups of blueberries
- 1 cup of granulated sugar
- 1 teaspoon of vanilla
- 1 tablespoon of lemon juice
- 1/3 cup of water
Method · PT-497396H57M27S
- Mix everything in a medium-sized, heavy-bottomed saucepan, bring to a boil over high heat (about 5 minutes), then reduce heat to a gentle simmer and let it boil for about 20 minutes, or until it thickens slightly. It will be thicker when cold.
- Revolver occasionally.
- If desired, strain; otherwise, let cool and serve.
- It lasts for a week refrigerated.
Description
A perfect sauce for desserts.
