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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Measure ingredients before dinner. Heat just before serving. Ingredients:
1 lemon (5 oz.) |
2/3 cup sugar |
1/4 teaspoon ground cinnamon |
8 cups blueberries (3 lb.), rinsed and drained |
lemon verbena sabayon |
Directions:
1. With a vegetable peeler, pare off yellow peel from lemon and mince. Ream juice from lemon.
2. In a 5- to 6-quart pan, mix 3 tablespoons lemon juice (save extra for other uses), sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in lemon peel and blueberries.
3. Serve warm or cool. Spoon into bowls and top with lemon verbena sabayon.
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