Chef Walter Jahncke turns up the heat for this cool treat: blueberries foster with vanilla ice cream.
- 2 pats of butter
- 1/2 cup brown sugar
- 1 cup blueberries
- 1/2 cup black raspberry liqueur (Chambord)
Get your skillet very warm, medium-high heat. Add the butter and brown sugar. Stir to create syrup in the skillet. Do not burn the syrup. Turn heat up to high on the burner. Add Blueberries; they will darken in color. Add liqueur - WARNING: The liqueur will catch fire! Allow the dish to simmer until all the alcohol has burned off. Set the dish aside or serve warm over ice cream.