By Chef Rakhee Vaswani
Blueberry Compote by Chef Rakhee Vaswani
A quick and versatile compote made with juicy USA Blueberries – perfect as a topping or filling!
Serves 6-8
Prep Time 15 Mins
Cook Time 15 Mins
Ingredients (Serves 6-8)
- USA Blueberries (fresh or frozen) - 2 cups
- Sugar 1/2 cup (adjust to taste)
- Lemon juice - 1 tbsp
- Cornstarch - 1 tsp
- Water 2 tbsp
- Vanilla extract - 1/2 tsp (optional)
This compote is perfect over yogurt, pancakes, ice cream, waffles, cakes and more!
Method
- In a saucepan, combine blueberries, sugar and lemon juice.
- Cook on medium heat, stirring gently, until the berries start to release their juices.
- In a small bowl, mix cornstarch with water to make a slurry.
- Add the slurry to the saucepan and stir well.
- Cook for another 2-3 minutes, stirring, until the mixture thickens and turns glossy.
- Remove from heat and stir in vanilla extract (if using).
- Let it cool completely. The compote will thicken further as it cools.
Chef’s Tip: Store in an airtight container in the refrigerator for up to 5-6 days.
Blueberries have been a part of North American food and medicine traditions for centuries.