BLUEBERRY EGGNOG

2 c Fresh Triple Delight blueberries, rinsed and drained
2 c Water
4 Eggs
2/3 c Sugar or honey
1 Tbsp Vanilla
1 tsp Nutmeg
2 c (1 pint) heavy cream
1 c Brandy or dark rum (opt.)

In a saucepan, mix blueberries and water. Boil gently for 15 minutes. Press mixture through a fine strainer. Pour into a bowl and chill.
Beat eggs into blueberry puree until smooth. Beat in sugar, vanilla and nutmeg. Gradually beat in heavy cream and brandy. Chill until ready to serve. Stir again before serving in punch cups.

Yield: 6 servings.