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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Ingredients
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2 pints
fresh blueberries
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1/2 cup
water
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2 tablespoons
sugar
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4 sprigs
fresh thyme (optional)
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1/2 teaspoon
vanilla extract
Directions
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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.
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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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