Yields Makes 8 servings

Notes: Measure ingredients before dinner. Heat just before serving.

How to Make It

Step 1
1

With a vegetable peeler, pare off yellow peel from lemon and mince. Ream juice from lemon.

Step 2
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.

Step 3
3

Serve warm or cool. Spoon into bowls and top with lemon verbena sabayon.

Ingredients

 1 lemon (5 oz.)
 2/3 cup sugar
 1/4 teaspoon ground cinnamon
 8 cups blueberries (3 lb.), rinsed and drained

Directions

Step 1
1

With a vegetable peeler, pare off yellow peel from lemon and mince. Ream juice from lemon.

Step 2
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.

Step 3
3

Serve warm or cool. Spoon into bowls and top with lemon verbena sabayon.

Sugar-glazed Blueberries

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