Brook's Blueberry Syrup

Brook is a French countryside siren, a very articulate woman whose cooking modus operandi operates with sublime yet effortless grace. She came to us during blueberry season with this amazing syrup, which we serve with our Cinnamon-Orange French Toast.

Ingredients

1 Cup water
1 tablespoon cornstarch
one-half cup sugar (or more to taste)
6 cups blueberries, fresh or frozen, washed and drained

Combine first 3 ingredients in saucepan and stir until sugar and cornstarch are dissolved, then add blueberries and cook on low heat for half hour, stirring occasionally, then cool and refrigerate (good for up to 1 week refrigerated).

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