Blueberry Sauce
I love to serve this sauce with my Blueberry French Toast Souffle, but it is also great on top of pancakes, waffles, ice cream or even pound cake.
I love to serve this sauce with my Blueberry French Toast Souffle, but it is also great on top of pancakes, waffles, ice cream or even pound cake.
- Carbohydrate 14.7048043851933 g
- Cholesterol 20.3533333333333 mg
- Fat 7.79042994701111 g
- Fiber 0.857810187598243 g
- Protein 0.341890835568889 g
- Saturated Fat 4.87265654601755 g
- Serving Size 1 1 Serving (63g)
- Sodium 2.24012935088889 mg
- Sugar 13.8469941975951 g
- Trans Fat 0.573545111111111 g
- Calories 127 calories
Step-by-step
- In a small saucepan, add water and sugar and slowly heat until sugar dissolves.
- Slowly whisk in corn starch to thicken.
- Add 1 cup of the blueberries and continue stirring on medium to high heat until blueberries begin to pop and mixture begins to thicken.
- Once mixture begins to thicken, add 2nd cup of blueberries and butter and continue to stir for a couple of minutes.
- Turn heat down to low and simmer for another minute.
- Towards the end, add the lemon zest for freshness and stir into mixture.
Unlike a heavy, long-simmered fruit compote that requires pounds of produce and hours of attention, this streamlined stovetop fruit sauce yields immediate results with minimal raw material. You do not need a dedicated copper preserving pan or specialized immersion blender for this task; a standard two-quart stainless steel saucepan combined with a flat wire whisk provides all the thermal conductivity and agitation necessary to prevent scorching. Dissolve the granulated sugar into the measured water over medium heat while stirring constantly, ensuring the liquid reaches a gentle shimmer at approximately 190 degrees Fahrenheit before incorporating the thickening agent. Whisking the cornstarch directly into the warm sugar solution rather than dumping it in all at once prevents stubborn lumps from forming, utilizing the starch molecules' need for dispersion to achieve a glossy finish without floury pockets. Splitting the fresh fruit addition into two distinct phases creates a complex textural contrast where the first batch breaks down completely to build body, while the second batch remains plump and vibrant. Finishing the pan with cold unsalted butter adds glossy sheen and rounds out the sharp acidity of the lemon zest. Store leftovers in a sealed glass jar in the refrigerator for up to five days, gently reheating on the stovetop with a splash of water to restore the proper pouring consistency.
