Lately I’ve been caught in the busyness of school and exams, so I apologize for the sporadic posting. What I’ve been up to of late (besides late-night reading and attempting to study) would be watching dozens of Jamie Oliver and Donal Skehan’s videos online – I find it almost therapeutic to listen to the sound of vegetables being chopped, oil sizzling and food just blending away in the processor, even if it’s not me doing the cooking. I simply love love love how being in the kitchen stimulates your every sense: of smell, sight, taste, touch and hearing.
Today I just wanted to share with you how I prepare a simple Blueberry Compote. Compote is simply a fancy French term for a fruit stew, made with frozen or fresh fruit and typically served with dessert. It’s perfect for a break from the usual chocolate or maple syrup toppings, and lends a lovely elegance to waffles, pancakes, yogurt and ice-cream.
Original recipe from Smitten Glutton
125g fresh blueberries
1 tsp sugar
2 tbsp water
juice of a small wedge of lime and orange (about 1 tbsp each)
Into a small saucepan, put in all the ingredients and stew over a medium-low heat. The mixture will start to bubble, and it should take less than 10 minutes before the juices start bursting out of the berries turning it a gorgeous dark purple color (don’t be tempted to stab at the berries, they’ll end up mushy!) Serve warm or at room temperature.
Try mixing it up with different fruits like blackberries, raspberries or even rhubarb! Typically compote calls for lemon juice, but I find that orange and lime provide a nice touch of acidity without being overly-tart. Enjoy!