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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
- 1 pound fresh blackberries
- juice of half a lemon
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 sprig fresh rosemary
- 1/2 teaspoon freshly ground pepper
- In a medium pan place the fresh blackberries, the lemon juice, the sugar, the honey, the rosemary and the ground black pepper.
- Place it on medium fire mixing it a little making sure you do not break the sprig of rosemary.
- Lower the fire once the blackberries start releasing their juices, and simmer for 30 minutes mixing it gently from time to time.
- 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]