Blueberry Sauce (serve with panna cotta)

1 cup water
1 cup sugar
2 1/2 cups fresh blueberries
1 tablespoon pure vanilla extract
1 teaspoon balsamic vinegar

In a saucepan over medium heat, combine water and sugar. Stir and cook until sugar dissolves. Increase heat to medium-high and bring to a slow boil; continue cooking, stirring occasionally, until mixture is reduced by half. Remove from heat and stir in balsamic vinegar.

Add blueberries into the hot syrup. Mix well crushing some of the blueberries. Then put in tupperware and refrigerate until ready to serve.