FRESH BLUEBERRY COMPOTE RECIPE
This Blueberry Compote Recipe is packed with blueberry flavor and a hint of lemon. Use it to stir into yogurt, dollop over cheesecake, or top your morning pancakes and waffles!
Provided by Deanne Frieders
Categories Dessert Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Add blueberries, maple syrup and lemon juice to a medium saucepan and stir to combine. Farm Girl Tip: My recommendation is to add half to 3/4 of the lemon juice and then taste after it's cooked for a few minutes. If you want to use the rest of the lemon juice, add it at that time.
- Heat over medium heat and bring to a gentle boil, then reduce heat to low. In a small bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch to make a slurry. Stir until smooth, then gently told into the pan with the blueberries, taking care not to crush them.
- Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. (It should coat the back of a spoon).
- Remove from heat and add vanilla extract, lemon zest and a pinch of salt.
Nutrition Facts : Calories 42 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 13 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GRAY WHALE INN BLUEBERRY COMPOTE
Make and share this Gray Whale Inn Blueberry Compote recipe from Food.com.
Provided by Sandyg61
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring blueberries and syrup to a simmer and cook until blueberries are hot and bubbly.
- Add lemon juice and vanilla and simmer a moment longer.
- Stir in cornstarch.
Nutrition Facts : Calories 186.2, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 46.5, Fiber 2.7, Sugar 35.3, Protein 0.9
FRESH PEACH AND BLUEBERRY COMPOTE
Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.
Provided by ellie_
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in 2 quart serving bowl and blend well.
- Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
- Add to orange juice mixture.
- Gently blend in blueberries, tossing lightly.
- Cover and refrigerate at least 2 hours.
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
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EASY BLUEBERRY COMPOTE – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 5 minsCategory SauceCalories 32 per serving
- Place the berries, maple syrup, vanilla, and water in a saucepan. Heat over medium heat. Bring to a low boil, stir occasionally and cook for about 4 to 6 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Cook until they thicken into a sauce.
- Remove from the heat. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).
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