Tag Archives: vanilla bean

Dutch apple pie with fresh blueberry compote

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).
Fresh blueberries!
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.
Everything in the saucepan. Smells soooo delicious!
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.
Blueberry compote on Dutch apple pie
Ginger infused vodka

Ginger liqueur

Ginger liqueur

Serves 30
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold

Ingredients

  • 4-6 knobs ginger (you want to yield about 2 cups of shredded/grated ginger per litre of vodka)
  • 1l vodka
  • 2 vanilla bean (two beans per litre)

Simple syrup

  • 2/3 white sugar
  • 2/3 water

Directions

Step 1
Grate or finely shred the peeled ginger.
Peeling ginger
Step 2
Then, add the ginger to a rubber-sealed bottle or mason jar.
Ginger in the bottle
Step 3
Pour in vodka. Here, I have used two bottles because I didn't have any bottles big enough to fit everything in. *In hindsight, it is easier and more efficient to use mason jars —bottles don't allow easy removal of the ginger. 😉
Ginger infused vodka
Step 4
Split the vanilla beans and scrape out the deliciousness. Add to bottle.
Vanilla beans
Step 5 Give it all a good shake and store the mixture in a cool, dark place for two to three weeks.
Step 6 After the infusion period, strain the mixture through a coffee filter, cheesecloth or fine-mesh strainer. Then, add the liquid back into the bottle.
Simple syrup
Step 7 Make the simple syrup by adding the water and sugar to a saucepan over low heat. Whisk it until the sugar has dissolved. Set aside to cool.
Step 8 Pour the simple syrup into the bottle. Shake, shake, shake and pop it back into the same cool, dark place for another two to three weeks.
Step 9 Drink as is for a light sipping drink or search the internets for recipes using ginger liqueur. Enjoy!