Black And Blue Compote Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Blueberries, picked over
1 cup: Granulated sugar,
3 cup: Blackberries, (or
1/2 cup: Light corn syrup,
Boysenberries), picked over
1/4 tsp: Salt,
1 cup: Water, cold (+ 2 tbs)
1 tbsp: Cornstarch,
1 1/2 cup: Brown sugar,
Lemon juice, fresh
Directions:
Recipe by: From The Farmers Market - ISBN 0-06-055005-8 1. Place the
blueberries, blackberries, and 1 cup of cold water in a heavy
saucepan. Cover and bring to a boil. Lower the heat and simmer,
covered, until the berries are softened slightly, 5 to 10 mins. 2.
Uncover and add the brown and white sugars, corn syrup, and salt.
Return the mixture to a boil. Meanwhile, in a cup or small bowl, stir
together the cornstarch and 2 Tbs cold water until smooth. Add this
mixture to the saucepan, stirring. 3. Simmer until the compote has
lightly thickened and the berries are tender, about 5 mins longer.
Remove from heat. When compote has cooled slightly, add lemon juice
to taste. Serve warm or cold.
NOTES : A berry-studded sauce for waffles, pancakes, ice cream, or
custards. Its also delicious stirred into yogurt.
From: Dan Klepach
Source from luhu.jp
blueberries, blackberries, and 1 cup of cold water in a heavy
saucepan. Cover and bring to a boil. Lower the heat and simmer,
covered, until the berries are softened slightly, 5 to 10 mins. 2.
Uncover and add the brown and white sugars, corn syrup, and salt.
Return the mixture to a boil. Meanwhile, in a cup or small bowl, stir
together the cornstarch and 2 Tbs cold water until smooth. Add this
mixture to the saucepan, stirring. 3. Simmer until the compote has
lightly thickened and the berries are tender, about 5 mins longer.
Remove from heat. When compote has cooled slightly, add lemon juice
to taste. Serve warm or cold.
NOTES : A berry-studded sauce for waffles, pancakes, ice cream, or
custards. Its also delicious stirred into yogurt.
From: Dan Klepach
Source from luhu.jp