Compôte de mûres au romarin - blackberry compote with rosemary

February  8, 2014
1 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. In a medium pan place the fresh blackberries, the lemon juice, the sugar, the honey, the rosemary and the ground black pepper.
  2. Place it on medium fire mixing it a little making sure you do not break the sprig of rosemary.
  3. Lower the fire once the blackberries start releasing their juices, and simmer for 30 minutes mixing it gently from time to time.
  4. 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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