Blueberry Glacee Print Email

1/2 cup red-currant jelly (or other jelly)
1 1/2 tablespoons crème de cassis (or other berry liqueur)
2 cups fresh blueberries (or other berries)

Melt the jelly in a heavy saucepan over a low to medium flame, remove from heat and stir in liqueur. Pour over dry berries in a bowl and toss to coat and blanch berries. Chill before serving with pastries, whipped cream, ice cream, yogurt, creme fraiche, crepes, etc.