Blueberry Compote

By • July 19, 2017 0 Comments

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Author Notes: Although this recipe appears simple, it yields a beautiful compote with complex flavor. I love the concept of folding whole fresh blueberries into a puree of themselves.

The fresh thyme in this recipe adds a subtle brightness to the blueberries. The flavor it imparts is faint, but I find it to be both floral and grassy, which compliments the blueberries nicely. You could replace the thyme with a couple of bay leaves and it would add a little peppery herbal flavor. I like the idea of fresh herbs mingled in with my dessert. I don’t crave pure sweetness, and I find the gentle herbal flavor compelling.
Josh Cohen

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Makes about 1 pint

  • 2 pints fresh blueberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 4 sprigs fresh thyme (optional)
  • 1/2 teaspoon vanilla extract
  1. Add half of the blueberries to a medium pot, along with the water and the sugar. If using the fresh thyme, add it now as well. Set the pot over high heat. Simmer the blueberries for approximately 8 minutes, until they burst and fully released their juices. When the cooked blueberries look stewed and shriveled, remove the pot from the heat and let it cool to room temperature.
  2. Remove and discard the sprigs of fresh thyme. Add the vanilla extract. Transfer the mixture to a blender, and puree until smooth. Transfer the puree to a mixing bowl and fold the remaining fresh blueberries into the puree. Store in the refrigerator up to 3 days. Serve with greek yogurt, ice cream, cake, or anything else your heart desires!

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