Simmered Blueberry and Port Sunday
- 2 cups fresh or frozen blueberries
- 1/2 cup port or muscat
- 1 cinnamon stick, broken in half
- 1/2 cup superfine sugar
- 1 tablespoon brandy
- 1 pint vanilla ice cream
Place blueberries, port and cinnamon in a small saucepan. Add the sugar to taste. Simmer very gently over low for 5 to 8 minutes or until berries are tender. Remove from the heat and add the brandy. Allow to cool slightly.
Place scoops of ice cream into serving dishes. Top with the simmered blueberry and any juices. Serve with whipped cream if desired.