First Place, Dessert Category

2011 Ohio State Fair
Nancy Radke
Gahanna, Ohio

For blueberries:
3 Cups Blueberries
1/4 Cup Sugar
1 Tablespoon Corn Starch
1/2 Cup Maize Valley Blueberry Wine
1 Teaspoon Lemon Juice

6 Egg Yolks
1 Cup Maize Valley Blueberry Wine
1/3 Cup Sugar
1/2 Teaspoon Lemon Juice

1. Cook blueberries with sugar, corn starch, wine & lemon juice in a medium saucepan until boiling; reduce heat & cook 1 to 2 minutes or until thickened. Cool.
2. For sabayon, whisk yolks, wine & sugar in top of double boiler. Cook mixture in double boiler, whisking constantly for 5 to 8 minutes until it has the consistency of light cream. Add a few drops of blue food coloring if desired. Immediately cover & chill.
3. To serve, spoon sabayon into serving dish, top with blueberry mixture. Top with whipped topping & cookie.