Fresh Blueberry Compote

Nothing like fresh blueberries simmered with sugary goodness to make an easy summer dessert or pancake topping! Spoon it over angel food cake, shortbread or any baked good, add a dollop of whipped cream on top… Can’t be any easier than that. Screams summer!

Fresh Blueberry Compote

Yield: 2 cups

Ingredients:

1-pint fresh blueberries, divided in half
1 tablespoon water
1/3 cup brown sugar
2 tablespoons Triple Sec

Equipment needed:

1 ½ quart saucepan
Potato masher
Rubber or bamboo spoon
Measuring spoons
Liquid measuring cup
Small mixing bowl

This has got to be the easiest recipe on the planet for creating a dessert your family will love. So versatile too! Can be used over pancakes, French toast and ice cream. Don’t like blueberries? Swap them out for strawberries, raspberries or your favorite summer fruit. No way you won’t love this recipe! Grab a saucepan and lets’ get cooking!

To begin, unless your berries are organic and not sprayed, rinse your blueberries right in the plastic container and allow to drain for a few minutes. Pour half of the berries into a smaller, 1 ½ quart saucepan and add 1 tablespoon of water. Place saucepan over medium high heat and add the brown sugar. Stir well to blend. Brown sugar will dissolve into the water creating a lovely syrup. Continue to stir occasionally as the blueberry mixture begins to heat up.

Cooking the berries will release natural juice and yummy goodness out of the fruit creating a wonderful syrup. As the blueberries begin to soften, use a potato masher to crush the blueberries into a fine mushy texture. Bring the mixture to a rapid boil and cook the berries for about 15 minutes or until the liquid is reduced by half. Be careful for splattering hot juice and lower the heat accordingly, maintaining a low boil.

By this time the berries will smell heavenly! Such a wonderful, rich purple color too! Turn off the heat at this time add the Triple Sec. I love the added dimension of flavor that an orange liqueur adds to a fruit dish. If you prefer not to add alcohol, simple syrup or white Karo syrup with 1/2 teaspoon of orange extract can also be used. Add the remaining berries and stir well. If not using immediately, place the compote into a small bowl and cover with plastic wrap. You can refrigerate until serving or keep them at room temperature. I prefer my compote a bit chilled in the summer. As the compote cools it will also thicken a bit.

This topping is perfect for that 4thof July party or weekend breakfast gathering! Serve a variety of toppings with sliced angel food cake or a stack of pancakes and French toast. Add a bowl of fresh whipped cream… Voila, deliciousness at its’ best… Enjoy!