Can something so good be so easy? Yes. So easy in fact, that every night we were in Maine, after the kids went to sleep — usually after a short drive to “look for moose” or “watch the sunset” since that was the only way we could get Miss A to fall asleep — I made dessert. As parents, when you’re on family vacations, you do what you need to in order to get your kids to sleep and enjoy a few hours of alone time; even if that means driving for an hour at dusk because otherwise you’ll be awake with a three-year old until midnight. After that night, we took no chances.
Prior to our visit to the Pine Tree State I could take or leave blueberries. I typically only eat them in yogurt parfait. The kids on the other hand, love blueberries. They’d eat them straight-up at every meal if they could. So since blueberries grow wild all over Down East Maine and the kids love them, I figured I’d feature them in a few desserts. The first one I tried was again inspired by the book, Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah Di Clementi – Blueberry Sauce.
Cook them over low heat, mashing about 3/4’s of the blueberries with the back of a fork. Simmer for only 3 to 4 minutes and then add juice from half of a lemon. (I also threw in a bit more sugar at this point.) Stir it in and turn off the heat.
At this point, you could run the sauce through a strainer as the cookbook suggests, but I prefer fruit sauces with some actual pieces of fruit. Let the blueberry sauce cool for at least 10 minutes and then serve it over vanilla ice cream.
Don’t worry – the sauce doesn’t melt the ice cream this fast. We were having freezer issues; but you work with what you’ve got and let me tell you, this stuff was good even if it wasn’t picture perfect. The kids lapped it up and didn’t leave a drop in their bowls. 4 spoons from them.
As for dad and I, well, considering I made this every night (seriously – every night) while we were at the cabin, I’d say we give it 4 spoons too.
Print this recipe: Blueberry Sauce