Alain Ducasse's Gratin of Blueberries With Vanilla

• 2 pints (4 cups) blueberries
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• Half a vanilla bean
• 3 mint leaves
• 1 tablespoon creme de cassis
• 4 large egg yolks
• 2 tablespoons vermouth
• 1 teaspoon sugar
• Seeds from 1 vanilla bean
• 1/4 cup heavy cream
• Confectioners' sugar

1. To make the compote, rinse the berries in cold water.
2. In a medium saucepan on medium-low heat, melt the butter.
3. Add the sugar, vanilla bean, mint, creme de cassis and blueberries.
4. Cook slowly until the berries are softened, about 7 minutes.
5. Transfer to an ovenproof gratin or baking dish and let cool.
6. To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water.
7. Whisk in the vermouth, sugar and seeds from the vanilla bean.
8. Continue whisking until the mixture doubles in volume.
9. Remove from the heat and let cool slightly.
10. When ready to serve, preheat the broiler or have a small culinary blowtorch ready.
11. Whip the cream until it holds soft peaks.
12. Fold it into the cooled sabayon.
13. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar.
14. Place under the broiler or cook with the blowtorch until the top is lightly browned.
15. (The sabayon will melt slightly.)
16. Serve immediately.

pints, unsalted butter, sugar, vanilla bean, mint, creme de cassis, egg yolks, sugar, vanilla bean, heavy cream, confectioners

Taken from cooking.nytimes.com/recipes/11303 (may not work)