Tag Archives: dessert

Fresh blueberry compote

Fresh blueberry compote

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Dessert
Website A sweet pea chef
This recipe for fresh blueberry compote is easy to make and very versatile. You can add it hot or cold to pie, spongecake, ice cream, yoghurt, French toast, pancakes, waffles, crepes.

Ingredients

  • 3 tablespoons water
  • 2 cups fresh blueberries (Keep a few separate to add in later.)
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom powder
  • 1 stick vanilla bean
  • 1/2 teaspoon fresh lemon juice ((optional))

Note

This is a borrowed recipe (see above), which I have merely added a couple of extra ingredients that I love to make this a lovely, spice-infused compote.

Directions

Step 1
Pick some fresh blueberries (or buy them or take some frozen guys out of the freezer).
Step 2
Pour the fresh blueberries (minus the few) into a medium sauce pan. Add all the other ingredients (minus the lemon juice) and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes.
Step 3 After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
Step 4 Add lemon juice, if you choose — to taste. It gives the compote a bit of a tangy kick. Use it or don't use it, but only use a fresh lemon if you do.
Step 5
Pour onto something equally delicious, then have a taste-gasm within the first bite.

You can also eat the compote cold.

Raspberry-strawberry coulis!

berries

berries

straining the seeds out

straining the seeds out

A messy –but tasty– bowl of coulis.

A messy –but tasty– bowl of coulis.

coulis and ijs

coulis and ijs

The Dutch make really, really good ice cream. I had M buy some vanilla bean ice cream and made a raspberry-strawberry coulis to go on top. It was divine!

Here’s how I made it:

INGREDIENTS

  • 2 cups of fresh raspberries and strawberries
  • water
  • 1/2 cup sugar (or to taste)
  • juice from 2-4 limes, should be about 1/4 cup
  • 2-3 tablespoons cornstarch

 INSTRUCTIONS

  • Put berries and about 1 cup of water in food processor or blender until smooth.
  • Combine puree, about 1.5 cups water and the sugar in a small saucepan.
  • In a small bowl, whisk together lime juice and cornstarch until smooth.
  • Add cornstarch mixture to berry mixture and bring to a boil over medium heat.
  • Cook 5 minutes or until thick, stirring constantly.
  • You can strain the mixture or not – I like the bits, so I don’t strain.
  • Cool, cover and chill.

Spoon over vanilla ice cream, other desserts or add to a martini!

Bon appetit!