Author Notes
A little delicacy in taste and sight. - Serve it with toast and cheese (preferably white, such as panela) as an appetizer before lunch or dinner, or as a light lunch accompanied by a glass of red wine (I would go for St Émilion). —Kenza Saadi
Ingredients
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1 pound
fresh blackberries
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juice of half a lemon
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2 tablespoons
sugar
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2 tablespoons
honey
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1 sprig
fresh rosemary
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1/2 teaspoon
freshly ground pepper
Directions
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In a medium pan place the fresh blackberries, the lemon juice, the sugar, the honey, the rosemary and the ground black pepper.
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Place it on medium fire mixing it a little making sure you do not break the sprig of rosemary.
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Lower the fire once the blackberries start releasing their juices, and simmer for 30 minutes mixing it gently from time to time.
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Take away the sprig of rosemary, place the compôte in a prepared glass jar (rinsed with boiling water) and close. Let it stand until cool, then place in the fridge for 24 hours before serving. [it does not keep well so try and have it within the week]
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