Cane Syrup Blueberry Cream

A Taste of Louisiana with Chef John Folse

Blueberries, like strawberries and blackberries, grow wild throughout Louisiana. Simple desserts made with these ingredients can be found on any dinner table within the state. Here, blueberries and cane syrup are combined to create a wonderful topping for ice cream or fruit. Try placing a ladle of this hot sauce on top of freshly baked biscuits or pancakes for an interesting and delicious change.

Prep Time:
30 Minutes • 3 cups sauce

The Ingredients:
1/4 cup melted butter
1 cup fresh or frozen blueberries
3 cups heavy whipping cream
1/4 cup Louisiana Cane Syrup
pinch of cinnamon
pinch of nutmeg
1 ounce blueberry wine
1 tbsp corn starch (dissolved in water)

The Method:
In a black iron skillet, heat butter over medium high heat. Add blueberries, whipping cream and cane syrup. Bring to a roIling boil and reduce to simmer. As cream reduces add cinnamon, nutmeg and blueberry or other fruit wine. Continue to reduce cream until slightly thickened. Slowly add dissolved corn starch while stirring cream mixture. As sauce thickens to consistency of very thick cream remove from heat and serve over ice cream or as a sauce for biscuits and pancakes.

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