An all-purpose topping for just about everything, from the Academy Street Inn's stuffed french toast to cream cheese blintzes. A perfect complement to bananas or nectarines and whipped cream!

Ingredients

1-1/2 cups water

3/4 cups pure maple syrup

6 Tablespoons sugar

3 Tablespoons cornstarch

12 to 20 ounces frozen Maine blueberries (or South Berwick strawberries)

Combine water, syrup, sugar, and corn starch and heat to boil. Boil for 2 minutes until thickens. Add frozen berries and reduce heat for 5 to 7 minutes. Keep warm on the stove in a double boiler. Freezes well. Keep lots on hand!

• Academy Street Inn B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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