Skillet Blueberry Crunchies

Old 09-17-02, 02:36 PM
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Skillet Blueberry Crunchies

Don't forget the milk!!!!

1 medium lemon

2 tablespoons brown sugar

2 teaspoons cornstarch

2 teaspoons almond-flavor liqueur

1 tablespoon margarine or butter, softened

1 pint (about 2 1/2 cups) blueberries, rinsed

10 amaretti cookies, coarsely crushed

confectioners' sugar

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.

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