Poaching blueberries really brings out their flavour, especially with a dash of balsamic vinegar.
- Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don’t burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.
PER SERVING (without biscuits)
262 kcalories, protein 5g, carbohydrate 36g, fat 12 g, saturated fat 8g, fibre 1g, sugar 35g, salt 0.19 g
Recipe from Good Food magazine, June 2009.