Black and blue compote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Blueberries; picked over |
| 3 | cups | Blackberries (or |
| Boysenberries); picked over | ||
| 1 | cup | Water; cold (+ 2 tbs) |
| 1½ | cup | Brown sugar |
| 1 | cup | Granulated sugar |
| ½ | cup | Light corn syrup |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| Lemon juice; fresh | ||
Directions
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Place the blueberries, blackberries, and 1 cup of cold water in a heavy saucepan. Cover and bring to a boil. Lower the heat and simmer, covered, until the berries are softened slightly, 5 to 10 mins. 2.
Uncover and add the brown and white sugars, corn syrup, and salt.
Return the mixture to a boil. Meanwhile, in a cup or small bowl, stir together the cornstarch and 2 Tbs cold water until smooth. Add this mixture to the saucepan, stirring. 3. Simmer until the compote has lightly thickened and the berries are tender, about 5 mins longer.
Remove from heat. When compote has cooled slightly, add lemon juice to taste. Serve warm or cold.
NOTES : A berry-studded sauce for waffles, pancakes, ice cream, or custards. It's also delicious stirred into yogurt.
From: Dan Klepach