| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 | qt | Stemmed, cleaned blueberries |
| 1/2 | c | Confectioners' sugar |
| 1 | c | Water |
| 1/2 | c | Granualted sugar (up to 3/4) |
| 1 | tb | Cornstarch |
| 8 | Baked tart shells | |
| Whipped cream |
INSTRUCTIONS
Source: The Complete American-Jewish Cookbook Mix 3 cups of blueberries with confectioners' sugar. Let stand at least an hour. Cook remaining blueberries with water until tender. Rub through a sieve. Mix granulated sugar and cornstarch. Add to strained blueberry juice and cook until clear. Arrange whole blueberries in tart shells. Pour hot glaze on top. When cool garnish with whipped cream and blueberries. Posted to JEWISH-FOOD digest V97 #042 From: Kathryn E Wilson <kathrynw@tenet.edu> Date: Mon, 30 Sep 1996 23:08:59 -0500 (CDT)
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”