Melon Boats in Blueberry Sea |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This makes such a delectable dessert!! Wild blueberries are slowly cooked in a sugar syrup for this delicious compote. The slow cooking is important for the fruit to hold it's shape. Once chilled, this dessert is garnish with honeydew melon and meringue cookies - Ingredients:
4 cups wild blueberries (frozen) |
4 cups tart cherry juice |
3 1/2 teaspoons vanilla sugar (granulated sugar and 1/4 tsp. vanilla extract) |
1/4 cup cornstarch |
1/2 honeydew melon, seeds removed, peeled |
4 meringue cookies |
Directions:
1. In a large saucepan, combine blueberries, juice, and vanilla sugar; bring to a boil on medum-low heat. simmer for 10 minutes. Mix cornstarch with 2 tablespoons cold water; stir into hot juice mixture and return to a boil. When thickened, remove from heat, and chill.
2. Core, peel, and cut melon into 8 thin wedges. To serve, divide chilled blueberry compote among 4 bowls. Top each portion with 2 melon wedges and float 1 meringue cookie on blueberry mixture.
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