As a rule, I don't like dessert sauces. But now there's one that I can tolerate. That's only because it's not too sweet, isn't pureed, and it finishes with the sting of grappa. I came up with the recipe because I like to make an almond cake for my husband's family when we're on summer vacation together. But to serve cake, and cake alone, on Long Island in August, when there are so many fresh berries hanging around, feels criminal. Is criminal! So I began making a "sauce" by plumping the blueberries in sugar syrup. Next I added booze -- sometimes rum, sometimes wine, sometimes brandy or grappa. I don't let the blueberries break down -- rather, I warm them through, then fold in fresh blueberries just before serving so I get the gravity of a cooked sauce with the insouciance of bright, unadorned berries. All you need is a cake, ice cream, a dollop of ricotta or Greek yogurt, and the punctuation to a summer feast is complete. —Amanda Hesser
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