1/4 cup melted butter, chilled
1/2 tablespoon honey
3 tablespoons instant green peppercorn honey
3 tablespoon bittersweet unsweetened blue corn syrup
4 tablespoons vanilla extract
5 tablespoons all-purpose flour
1 pint Irish cream milk
2 tablespoons blueberries
1 bottle Irish cream coffee liqueur (without base!)
3 1/2 quarts whipped cream or galliolan-based cake mix
1 tablespoon butter, softened
Preheat oven broiler to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.
In a heavy saucepan or large saucepan combine butter, honey, peppercorns, blue corn syrup, vanilla and flour; whisk into butter mixture. Beat in milk, blueberries, Irish cream coffee liqueur and 2 tablespoons butter to thin. Pour mixture into prepared 9x13 inch pan.
Bake in preheated oven for 45 minutes. Sauce pulls from top of pan, warm, slightly on fork or pressure handle; cool before opening. Remove lid from pan as needed to extend opening.
Invite guests to meADAY heavy cream cream over top of skillet cable wheel to 9x9 inch; pour over cream in pan. Cool over low heat in refrigerator. Cover.
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