Savory Rich Blueberry Compote Recipes

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BLUEBERRY COMPOTE

Provided by Ellie Krieger

Categories     dessert

Time 23m

Yield 1/2 cup, 8 servings

Number Of Ingredients 4



Blueberry Compote image

Steps:

  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams

2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA

Blueberries don't need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert - or a very nice breakfast. The compote is modeled on Deborah Madison's recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don't simmer for too long, or the compote will become more like jam - though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, lunch, dessert, side dish

Time 15m

Yield about 1 cup compote, serving 4

Number Of Ingredients 7



Blueberry or Blackberry Compote with Yogurt or Ricotta image

Steps:

  • Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
  • Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 106 milligrams, Sugar 21 grams

3/4 pound (2 boxes) blueberries or blackberries (about 2 1/2- 2 3/4 cups)
1/8 teaspoon ground cinnamon
2 to 3 tablespoons mild honey or agave nectar, or organic sugar, to taste
1 teaspoon fresh lemon or lime juice
1/4 teaspoon rose water
2 cups plain Greek or thick yogurt, or 1 1/3 cups ricotta
1 teaspoon cornstarch mixed with 2 tablespoons water

BLUEBERRY COMPOTE

An easy Blueberry Compote recipe

Provided by Lillian Chou

Categories     Berry     Citrus     Vegetarian     Quick & Easy     Blueberry     Lemon     Summer     Vegan     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5



Blueberry Compote image

Steps:

  • Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

1/2 cup water
1/2 cup sugar
2 (3- by 1/2-inch) strips fresh lemon zest
2 cups blueberries (10 oz)
1 1/2 tablespoons fresh lemon juice

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