Instructions: Sort blueberries, discarding any stems and decayed fruit; rinse and drain fresh berries.

In a 1 1/2- to 2-quart pan, combine 1/2 cup of the blueberries, sugar, cornstarch, grated orange and lemon peel, orange juice, and lemon juice. Stir over high heat until boiling, about 3 minutes. Add remaining berries and stir just until mixture boils again. Stir in 1 teaspoon vanilla. Pour into bowls. Serve hot, warm, or cool, topped with French Cream.

This recipe yields about 2 cups; 4 servings.

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