Cooking with Ease: Blueberry Compote

To end your repast nothing will satisfy like blueberry compote made with fresh, juicy berries, served warm with ice cream and fresh mint.

Blueberry Compote

Ingredients:

3 tablespoons sugar
1 tablespoon raspberry vinegar
1/4 cup orange juice
Zest from 1 orange, finely chopped
2 tablespoons port wine (optional)
2 cups (1 pound) fresh blueberries

Directions:

To make the blueberry compote, place a small saucepan over medium heat. When the pan is medium hot, slowly add the sugar a sprinkle at a time while stirring constantly to melt. Continue cooking until the sugar turns to caramel.

Pour in the raspberry vinegar and orange juice and deglaze the pan, scraping up the bits stuck to the pan. Add the zest and port, if desired, and continue to cook over medium heat until almost all the liquid has evaporated and the mixture starts to get thick and syrupy.

Add the blueberries, bring to a simmer, and cook until the berries soften slightly, approximately 5 minutes. (If the compote is too runny, thicken it slightly with 1 teaspoon cornstarch dissolved in 2 teaspoons orange juice.)

Serve warm with ice cream and fresh mint, for garnish

(Recipe from Ana Larrauri-Rosato, Ana Personal Chef Service)

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