Blueberry Coupe

Ingredients

1/4 cup port
1/4 cup brown sugar
1/2 teaspoon freshly grated lemon rind
1/2 cup blueberries
4 large scoops Roberts Ice Cream

Preparation

In a saucepan, combine wine, brown sugar and grated lemon rind; heat slowly, stirring until sugar dissolves and liquid begins to bubble. Add blueberries and heat thoroughly. Place a scoop of ice cream in each of 4 dessert glasses; ladle warm sauce over each. Serve immediately.

Yield: 4 servings