Ingredients
1 medium lemon
2 tbsp. brown sugar
2 tsp. cornstarch
2 tsp. almond-flavor liqueur
1 tbsp. margarine or butter
1 pt. blueberries
10 amaretti cookies
confectioners' sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Smaller cast iron — single steaks, cornbread, skillet cookies
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Smaller cast iron — single steaks, cornbread, skillet cookies
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
You're reading one of recipes available free. Full library with Gastronome.
From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice. In 2-quart saucepan, with spoon, stir lemon peel, lemon juice, brown sugar, cornstarch, almond liqueur, and 1/2 cup cold water. Add margarine or butter and half of blueberries to mixture in saucepan; lightly crush blueberries with potato masher or side of spoon. Cook blueberry mixture over medium heat, stirring constantly until mixture boils. Stir in remaining blueberries and boil 2 minutes longer, stirring. Spoon hot blueberry mixture into 4 dessert or custard cups; top with amaretti-cookie crumbs and sprinkle with confectioners' sugar. Serve warm.