Blueberry Compote Recipes
BLUEBERRY-THYME COMPOTE
A simple blueberry and thyme compote that is the perfect topping for vanilla ice cream, cheesecake, custard, pana cotta, grilled meats like chicken or pork, or just to style up a simple bowl of oatmeal.
Provided by lutzflcat
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.6 g, Fiber 4.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 15.1 g
BLUEBERRY COMPOTE FOR CREPES
Steps:
- In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
- Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.
BLUEBERRY COMPOTE
4-ingredient blueberry compote elegantly tops your favorite breakfast waffles or pancakes. Make the compote a day or two ahead of time and refrigerate until needed.
Provided by Southern Living Test Kitchen
Categories Food
Time 20m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Combine ingredients in a small saucepan; bring to a boil over medium-high. Boil, stirring often, until blueberries break down, 8 to 10 minutes. Serve warm.
BLUEBERRY COMPOTE
An easy Blueberry Compote recipe
Provided by Lillian Chou
Categories Berry Citrus Vegetarian Quick & Easy Blueberry Lemon Summer Vegan Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA
Blueberries don't need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert - or a very nice breakfast. The compote is modeled on Deborah Madison's recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don't simmer for too long, or the compote will become more like jam - though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, dessert, side dish
Time 15m
Yield about 1 cup compote, serving 4
Number Of Ingredients 7
Steps:
- Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
- Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 106 milligrams, Sugar 21 grams
BLUEBERRY COMPOTE.
This oh-so-classy recipe is pretty easy to make. it hits. the. spot.
Provided by niamhclark100
Time 10m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Put all of the ingredients in a pan.
- Boil for around 8 minutes.
- Once cooled, add the yoghurt.
- Enjoy!
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BLUEBERRY COMPOTE | RICARDO
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BLUEBERRY COCONUT CHEESECAKES
Freeze for at least 2 hours. Step 5. Meanwhile place the frozen blueberries in a pan and simmer for 6-8 minutes until a light juice runs, then add the sweetener and reduce down so you have a compote. Step 6. When ready to serve, place in the fridge 5 minutes beforehand, top with some blueberry compote and enjoy.
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From thefedupfoodie.com
From thefedupfoodie.com
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