Compote easily takes your food to the next level, whether it be for a sweet or savoury dish! Here I’ve made a simple blueberry compote which you can easily top on waffles, pancakes, or bring it to the dinner table to top on pork chops, chicken or duck.
I originally made this blueberry compote to fill my heart shaped hand pies, as I didn’t have any blueberry jam on hand. And it was just so easy to whip up a thicker compote for my recipe.
That’s the beautiful thing about making compote, it’s just so easy and it takes no time at all. You simply throw your fruit, sugar, water and spice in a pot to cook on the stove top for 15 minutes. You can make it as thick or runny as you’d like – just cook the fruit mixture longer for a thicker compote.
What is Compote? Compote simply means mixture in French and is made using whole fruits and a little sugar that is cooked in water and/or spices. It can be served cold or hot. Compote is similar to a homemade jam but is silkier and the fruit bursts with freshness. Jam is on the thicker side and will last a lot longer.
Compote is so versatile in it’s pairing and can be made with so many different types of fruit like:
- Black Raspberries
- Combination of fruit; ie. mixed berries, strawberry rhubarb, etc.
Add your own desired spices to make different variations like:
- Extracts; vanilla, almond, maple
- Orange peel
- Cinnamon, cloves, nutmeg
- Edible flowers; lavender, lilac, camomile, rose
- Mint, basil, thyme
- Ginger root
How to use compote: Now comes the fun part! You can literally add compote to anything your heart desires.
- Meat; pork, chicken, duck, beef, lamb
- Waffles, pancakes, oatmeal, granola, French toast
- Ice cream, yogurt, pudding
- Cheese & meat boards, crostinis
- Cheesecake, cake, scones
Storing: Compote should be consumed within 2 weeks, you can freeze compote for up to 2 months but it is not meant to be canned or preserved like jam. It’s simple to make and is meant to be used within a few days.
Note: you can most definitely use frozen fruit to make compote as well. There is no need to defrost the fruit, just add to the pot and cook as you would with fresh fruit. If frozen fruit has a lot of ice on it, make sure to give it a rinse first as this will add more liquid that will probably have a freezer taste to it. And no one wants that in a compote!
This blueberry compote makes a beautiful addition to many desserts. Top ice cream, pancakes, French toast, or you can add to a cheese platter and enjoy with a bottle of wine.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 1 cup 1x
- Category: Sauce
- Cuisine: French
- 2 cups (10 oz) blueberries
- 1/4 cup sugar
- 1 Tablespoon fresh lemon juice (approx. 1/2 a lemon)
- pinch of salt
- In a pot on medium high heat add blueberries, sugar, lemon juice and salt together. Mix to coat the berries. Bring to a boil.
- Let boil for one to two minutes. Stir and reduce heat to a simmer.
- Simmer for 20-25 minutes until liquid has reduced and starts to thicken.
- Let compote cool and jar.
Compote will thicken as it cools. Refrigerate to thicken further and store in the fridge for one week or freeze for two months.
- Serving Size: 1 Tablespoon
- Calories: 14
- Sugar: 3.6g
- Sodium: 35mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3.8g
- Fiber: 0.1g
- Protein: 0
- Cholesterol: 0
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