Blueberry Zonne with Vanilla Ice Cream – Appenzell

Cut vanilla bean in half, scrape out pith with the back of a knife. Bring to the boil with blueberries, sugar and cinnamon.

Let the cornflour melt in the kirsch and stir into the hot berries.

Simmer gently for about two minutes. Serve hot with vanilla ice cream.

In Appenzell, Zonne is the name for a berry compote thickened with a little cornflour. In other parts of Switzerland it is called ‘Praegel’. In Appenzell, blueberry, elderberry and nidelzonne are known. The latter was originally cooked by the alpine dairymen.

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