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Blueberry Compote
Use fresh berries or your frozen stash for this easy blueberry compote recipe. Spoon it over waffles, stir it into yogurt, or drizzle over vanilla ice cream.
👥 1 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 5 min👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Bring ½ cup (100 g) sugar, 2 (3x½") strips lemon zest, and ½ cup water to a boil in a 1-qt. heavy saucepan and cook, uncovered, ⏱️ 5 minutes. Discard zest. Stir in 2 cups blueberries (about 10 oz.), bring to a simmer, and cook, stirring occasionally, until blueberries begin to burst, 3–⏱️ 5 minutes. Remove from heat and stir in 1 Tbsp. plus 1½ tsp. fresh lemon juice. Serve warm or at room temperature. Editor’s note: This recipe for blueberry compote was first printed in the July 2006 issue of ‘Gourmet.’ Head this way for more of our best blueberry recipes →
blueberries (about 10 oz.)2 cups. plus 1½ tsp. fresh lemon juice1 Tbsp
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