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

Related recipes