blueberry compote.

Lately, I've found myself daydreaming about warm afternoons by the ocean. Of summer clothes, bonfires and fresh local berries. It must have been the gorgeous sunshine this morning accompanied by all the greenery.

This past weekend, the frozen berries at my local supermarket were much too tempting; so Valentine's morning was welcomed with everything blueberry.



I tried making a fruit compote for the first time and was shocked at how quickly it came together! Any juicy fruit can be substituted, and it makes a lovely topping for breakfast pastries, ice cream or your morning yogurt.


Blueberry compote
Compote? By definition, any whole fruit (or fruit slices) slowly cooked in sugar, water and corn starch to create a coating syrup.

In your smallest saucepan, mix together 3 tablespoons of sugar and 2 teaspoons of corn starch. While stiring with a whisk, mix in 1/3 cup of water and stir until fully mixed. (This will prevent lumps from forming). Pour in two cups of blueberries.

Cook over medium heat until the mixture boils. (Keep stirring and scraping the bottom with a spatula). Allow to boil 1 minute longer.

Serve hot or cold.

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