Melon Boats in Blueberry Sea

1. 1

   In a large saucepan, combine blueberries, juice, and vanilla sugar; bring to a boil on medum-low heat.

2. 2

   simmer for 10 minutes.

3. 3

   Mix cornstarch with 2 tablespoons cold water; stir into hot juice mixture and return to a boil.

4. 4

   When thickened, remove from heat, and chill.

5. 5

   Core, peel, and cut melon into 8 thin wedges.

6. 6

   To serve, divide chilled blueberry compote among 4 bowls.

7. 7

   Top each portion with 2 melon wedges and float 1 meringue cookie on blueberry mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.