Fresh blueberry compote
Print recipe| 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.  |