- 1 sugar
- 1 1/2 s water
- 2 s blueberries
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1/4 brandy, heated*
- 1 quart vanilla ice cream cut into 8 slices
Combine sugar and water in medium saucepan and bring to boil. Boil 5 minutes; remove from heat, add berries. Combine cornstarch and water; add to berry mixture. Cook over medium heat until thick and bubbly, stirring constantly. Pour into chafing dish or deep 12-inch frying pan, add brandy and ignite. Serve immediately over ice cream slices.
*Be sure only to heat brandy; do not boil it.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!