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Blueberry compote

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Jul. 23rd, 2007 | 08:17 pm
posted by: meryddian in tastycreations

This recipe can be used fresh off the stove for a yummy topping for pastry, pie, pancakes or crepes... or serve room temperature/chilled over treats like ice cream, cheesecake, sorbet, etc. This recipe is also forgiving if you want to experiment a little by using mixed/other berries, or adding things like walnuts to the mix.


1/3 fresh brown sugar (light variety; not granulated)
1/4 cup honey (I prefer a non-clover variety, so the honey taste isn't overly strong)
1-1/2 tsp. ground ginger
1 lemon - take the zest and add to the juice. If you get chunks of lemon, even better; just make sure you get rid of the seeds
1 small pinch of nutmeg (if available)
1 pint fresh blueberries

Add lemon, ginger, sugar and honey to small pot. Stir thoroughly, then heat to a low boil. Add blueberries as soon as it begins to boil.

Blend thoroughly, keep stirring as it comes back to a boil. Once the mix begins to boil again, lower the heat to a simmer, cover, and simmer for 15-30 minutes.

Consistency will be thickened/syrupy, but not thick.*


* If you like it to be thicker, blend 1-2 tsp. of cornstarch with some of the liquid until smooth, then add the mixture to the main pot. Blend thoroughly and simmer, stirring constantly for 3 minutes or until thickened.

** Another flavor suggestion: when blueberry mix has been simmering about 15 min, add 1/4 cup coconut shavings; continue to heat for 5-15 min.

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