Today I had some Blueberries and tried to come up with something to do with them. I stumbled upon this Recipe and I immediately knew what to do with my fresh Blueberries. Blueberry Compte. A bit of 'deets' about what this sauce is. Compote is French for "mixture" and it is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may even be made with wine! Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan. For my first Compote, I used Blueberries, of which you can either use fresh or frozen. This was an interesting sauce that was sweet and tangy from the Lemons. Delicious! Satisfies a sweet tooth and versatile as it can be used in many breakfast meals.
Ingredients
-2 Cups Blue Berries
-1 Tablespoon Lemon Zest
-2 1/2 Tablespoons Fresh Lemon Juice
-1/2 Cup Sugar
-1/2 Cup Water
Method
-Pour Water, Sugar and Lemon Zest in a heavy bottomed pan
-Stir the mixture well as it boils
-Let mixture boil for around 5 minutes
-Use a sieve to remove the Lemon rind and discard
-Add in the Blueberries
-Simmer on low heat
-Keep stirring occassionally until the Blueberries start to split
-As the Blueberries continue to cook, they will start to release their purple juices. Keep stirring occasionally
-The sauce will start to thicken and you will know this as it will start sticking to your spatula/spoon
-Once the Blueberry sauce has reduced significantly and it is thick enough, take it from the heat
-Add the Lemon Juice, stir, then serve warm
-You can drizzle the Blueberry Compote on Pancakes, Cakes, Icecream and even Yogurt
BLUEBERRY COMPOTE
Ingredients
- 2 Cups Blueberries
- 1 Tablespoon Lemon Zest
- 2 1/2 Tabblespoons Freshly squeezed Lemon Juice
- 1/2 Cup Sugar
- 1/2 Cup Water
Instructions
-Pour Water, Sugar and Lemon Zest in a heavy bottomed pan-Let mixture boil for around 5 minutes as you stir occasionaly
-Use a sieve to remove the Lemon rind and discard-Add in the Blueberries. Let simmer on low heat for 8 minutes-Keep stirring occasionally until the Blueberries start to split and the mixture starts to thicken-Once the sauce has reduced significantly and it starts to stick to your spoon, remove from heat-Add in the Lemon Juice and serve hot over warm over pancakes, french toast or even ice cream
Details
Prep time: Cook time: Total time: Yield: 2 Servings
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