|Quatre Quarts – lovely, light, & golden!|
This week’s French Fridays with Dorie challenge is for Quatre Quarts which is a lovely, light cake that is simple to make. Although American Pound Cake is said to have been derived from this French cake, the French version is far lighter. The cake is good on its own, but also serves as a delicious base for fruit, chocolate, or any number of toppings. Because this cake is not too sweet, it would be a great addition to a Brunch or Tea table.
I found fresh Blueberries at the market, so created this Limoncello Blueberry Sauce which was just perfect.
In a medium saucepan, over medium heat, stir together: 1/2 cup Water, 1/2 cup Sugar, 1/2 cup Limoncello, 12 ounces Blueberries. Continue stirring until blueberries start to bubble (about 8 minutes). Then add: 2 teaspoons Arrowroot (or Cornstarch) dissolved in 2 Tablespoons water. Continue stirring until sauce thickens enough to coat the back of a spoon.