Blueberry Melba(Serves 8 To 10) - cooking recipe

Ingredients

1/2 c. sugar
1 Tbsp. cornstarch
3/4 c. Port wine
1/4 to 1/3 c. fruit juice from berries
2 Tbsp. lemon juice
1 1/2 c. fresh blueberries (frozen or canned okay)
6 fresh or canned peach halves
6 scoops vanilla ice cream

Preparation

In small saucepan, combine sugar and cornstarch.
Stir in Port and lemon juice.
Cook and stir over low heat until thickened and translucent.
Stir in blueberries; simmer about 5 minutes.
Cool to room temperature.
To serve, arrange peach halves cut side up in 6 sherbet glasses.
Top each with 1 scoop ice cream.
Spoon cooled blueberry sauce evenly over each.
Colors are very pretty and cool looking for a summer dessert.