Recipe - Cantaloupe With Wine Blueberry Sauce

One half cup Sugar
1 tablespoon Corn starch
3 Thin slices lemon
Three fourths cup Port wine; (is this kosher?
if not, use red wine)
2 cup Blueberries
Firm vanilla ice cream; (or
pareve)
Peeled cantaloupe rings

Source: Sweet Mania by Prange & Pauli

Combine sugar,cornstarch,lemon slices & wine in a small saucepan. Simmer
for about 5 minutes or until clear. Remove lemon slices, add blueberries &
chill thoroughly. Spoon ice cream (pareve could be used) into cantaloupe
rings & top with chilled blueberry mixture.

Leftover sauce may be kept covered in the refrigerator. You probably won`t
have any leftover anyhow...

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Aug 11,
1998, converted by MM_Buster v2.0l.