This recipe is Chef Cathal Armstrong's daughter Eve's favorite. You can use other berries as well. We tried this in our house with diced ripe mangoes as a variation, and it worked fantastically.
Makes 6 to 8 servings
1 pint (2 cups) fresh blueberries
2 tablespoons water
1/2 cup sugar
1 pint heavy cream
1/2 teaspoon vanilla extract
Wash and drain the blueberries. Remove any over- or under-ripe ones (a good job for kids).
Combine the berries, water and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 10 minutes or until the berries are soft and have released their juices.
Transfer to a shallow bowl and set aside to cool.
Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form, about 1 minute. Stir in the vanilla.
Pour the cooled sauce over the whipped cream and gently fold until well combined.
Cover and refrigerate for at least 2 hours. Spoon into glasses and serve. Eat with long-handled spoons, if you have them.
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