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Blueberry Kir Imperial 'Big O' Sauce

September 26, 2017



We recently spent a lovely fall afternoon at Honey Pot Hill Orchards in Stow, MA. Along with apple picking we also picked blueberries fresh from the bush! It was so much fun and we had the whole area to ourselves!


With two large cartons of fresh blueberries we knew we wanted to freeze some for later, keep some for snacking, and use some for making fun new desserts. 


Bae suggested we make a blueberry dessert sauce. Don't have to ask me twice. Hell yeah! It was out of this world easy, decadent, delicious - a true foodgasm! 


We made this a few weeks ago and had so many followers asking for the recipe, so here it is!




3 tablespoons salted butter

3 tablespoons sugar

1 cup frozen blueberries

1/2 cup Chambord



Put butter in sauce pan over low heat.



Add blueberries once butter begins to melt.



Let cook two minutes, then add sugar.



Once the blueberries begin to reduce add Chambord.



Keep heat low. Stir frequently. Sauce will begin to form, keep stirring until you can see a crisp line to the bottom of the pan when you cut through with a spatula (see photo below).




Pour contents into a blender. Let cool five minutes in freezer (may still be hot after five minutes, this is ok). Blend until sauce forms to your desired consistency.



For the complete dessert we grilled a blueberry muffin as the base, added two dollops of ice cream and then drizzled the 'Big O' Sauce on top. But you can really put this sauce on anything (flourless chocolate cake, s'mores, cheesecake, the list goes on and on). 



Each bite was a bit of heaven on Earth. Bae told me I didn't have to finish the whole thing, but he's not the boss of me.


Whether it's a date night in or you are entertaining for a big group, this dessert is sure to be a show stopper.  Let us know what you think. Enjoy!


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