1 pint fresh blueberries
1/3 cup sugar
1/2 cup water
1 tablespoon cornstarch
2 teaspoons lemon juice
1/2 teaspoon almond extract

Combine the blueberries, sugar, almond extract and 1/4 cup of the water in a medium-size saucepan.  Warm the mixture over moderate heat, stirring it occasionally.  While the berries heat, blend the cornstarch into the remaining water, using the back of a spoon to dissolve any lumps.  Increase the heat under the pan and bring the sauce to a boil.  Stir the cornstarch mixture again and then stir into the fruit.  Cook the sauce at a low boil for 1 minute stirring constantly.  Use the stirring spoon to smash some of the berries.  Remove the pan from the heat and stir in the lemon juice.  Cool the sauce for 5 to 10 minutes before seriving (it will thicken as it cools).  Makes about 2 cups.



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