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.
Ingredients
- ¾pound (2 boxes) blueberries or blackberries (about 2 1/2- 2 3/4 cups)
- ⅛teaspoon ground cinnamon
- 2 to 3tablespoons mild honey or agave nectar, or organic sugar, to taste
- 1teaspoon fresh lemon or lime juice
- ¼teaspoon rose water
- 2cups plain Greek or thick yogurt, or 1 1/3 cups ricotta
- 1teaspoon cornstarch mixed with 2 tablespoons water
- Nutritional Information
Nutritional analysis per serving (4 servings)
166 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 4 grams protein; 15 milligrams cholesterol; 57 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 1 cup compote, serving 4
Preparation
- 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.
15 minutes
Dining and Cooking