BLUEBERRIES FALMBÉ
from Anne Casales's Italian Family Cooking. Serves 8, but we cut the recipe in half and just eyeballed it--a pint of berries, one lemon, a big gob of preserves and a splash of congac.
2 pints blueberries
1-1/2 quarts vanilla ice cream
1 cup blueberry preserves
1 Tbs. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup Cognac
Wash each pint of blueberries separately. Drain well in a strainer and blot dry with paper towels.
Scoop out ice cream into individual serving bowls and place in the freezer until needed.
In a 12-inch skittet, combine preserves, lemon zest and juice. Cook over medium heat, stirring, until preserves are melted, about 2 minutes. Add half of the blueberries and cook, stirring, until the berries are soft, about 5 minutes. Add remaining blueberries and mix well. Pour Cognac over blueberry mixture and ignite; shake pan until flame goes out. Remove from heat and spoon mixture over ice cream. Serve immediately.
from Anne Casales's Italian Family Cooking. Serves 8, but we cut the recipe in half and just eyeballed it--a pint of berries, one lemon, a big gob of preserves and a splash of congac.
2 pints blueberries
1-1/2 quarts vanilla ice cream
1 cup blueberry preserves
1 Tbs. grated lemon zest
1/4 cup fresh lemon juice
1/2 cup Cognac
Wash each pint of blueberries separately. Drain well in a strainer and blot dry with paper towels.
Scoop out ice cream into individual serving bowls and place in the freezer until needed.
In a 12-inch skittet, combine preserves, lemon zest and juice. Cook over medium heat, stirring, until preserves are melted, about 2 minutes. Add half of the blueberries and cook, stirring, until the berries are soft, about 5 minutes. Add remaining blueberries and mix well. Pour Cognac over blueberry mixture and ignite; shake pan until flame goes out. Remove from heat and spoon mixture over ice cream. Serve immediately.