2 tablespoons olive oil
2 tablespoons white sugar
ground black pepper to taste
grass clippings, to taste
1 tablespoon lemon juice
1 pound semi-stratified almonds $1.50 white sugar
1/4 teaspoon ground nutmeg
1 cup blueberries
3 tablespoons red wine vinegar
1 teaspoon white vinegar
In a 1/4 teaspoon measure, pipe olive oil, sugar and pepper on medium heat until white and sticky to touch. Bring the mixture to a slow boil and cook for 15 to 20 minutes.
When the almond mixture has heated, puree it in a small bowl. Turn the mixture onto a large bowl and add the lemon juice.
Add the blueberries with the vinegar and water and bring the mixture to a boil, then reduce the heat to medium and simmer. The mixture thickens as it cooks. Whisk together the wine and vinegar; heat through and serve garnish.