This blueberry compote helps me bring a little summer into the sweater season

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The only thing better than a good recipe? When something is so easy to do that you don’t even need it. welcome to It is so simple, a chronicle where we present to you the process of making dishes and drinks that we can prepare with our eyes closed.

If you were to ask me which cookbooks I’ve returned to most often over the past two years, Amy Chaplin’s “Whole Food Cooking Every Day” would be high on this list. The book is packed with hundreds of beautiful, nutrient-dense, gluten-free, sugar-free, and dairy-free recipes. And although I am neither of those things, I assure you that I am full gluten, sugar, and dairy – I like to check it out whenever I want to add a few extra fruits, vegetables, legumes, and whole grains to my diet.

One chapter in the book is entirely devoted to “simple compotes,” with recipes for turning virtually any fruit, from quinces to plums, into a quick stovetop compote to pour over oats or morning yogurt. This is where I found inspiration for this freezer blueberry compote, which I make whenever I miss eating fresh berries.

So what is compote? Think of it as the bulky cousin of jam, a mixture of gently cooked fruit and sugar with chunks of fruit intact. My general formula is: cut fruit (not necessary with smaller things like berries), a little water, a little sweetener like maple syrup or sugar, whatever spices I want, and maybe a little bit of acid like fresh lemon juice for brightness. If I’m making a cup or two of compote on a Sunday, I’ll keep it in the fridge and use it to brighten up a week of oatmeal, oatmeal, yogurt, whole grain pancakes, or waffles.

Here’s how to do it:

Bring a 10 oz bag of frozen blueberries, 1 tablespoon of pure maple syrup, a large band of lemon zest, a shake of ground cardamom, and cup of water to a boil in a small saucepan. Reduce the heat to low and simmer until the berries burst, about 8 to 10 minutes. Stir 1 teaspoon of cornstarch and 1 tablespoon of water together in a small bowl to dissolve cornstarch, then stir into blueberry mixture. Simmer until the compote is thickened, another minute or two. Remove from heat and stir in 1 teaspoon of fresh lemon juice. That’s it!

Pro tip: If you’re in the mood to splurge, it’s worth doing with frozen wild blueberries such as Wyman’s of Maine, which are smaller than their grown peers and have a more intense berry flavor that reminds me. dried blueberries in Morning with blueberries (the best cereal, IMO). No matter what type of fruit you use and whatever the season, this compote formula is here to help bring some sunshine into your life.


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