Hot Blueberries
Linda Wells/ New York Times
INGREDIENTS
4 tablespoons sweet, unsalted butter
1 quart blueberries
4 tablespoons sugar
Vanilla ice cream
PREPARATION
In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
Serve hot over the vanilla ice cream.