What is compote?……..
Fruit preserved or cooked in syrup.
In this case, a touch of maple syrup, not loaded up
with sugar. Just simple, real ingredients!!
Plus you get an IMMUNITY BOOST from the
blueberries (considered a superfood),
“high in flavonoids-powerful anti-inflammatory
antioxidants that help protect against upper-respiratory
infections”. Lovely flavor of the cardamom
boosts the effectiveness of the blueberries.
Why would I make this?
Because it is delicious! And you can pronounce every
ingredient in there AND it is good for you!
Beautiful spread on toast (Irish soda bread),
mixed into your breakfast oatmeal,
excellent topping for pancakes, waffles,
ice cream, pound cake, or cheesecake.
I could go on…..
Would be fantastic in a very-adult
adult beverage of choice,
if you know what I mean,
add a dose of lemon juice to
balance out the sweetness.
You may have to puree the mixture
so it will blend but not required.
OK, so super easy to make with some advance prep.
Pick one day a week to do some menu planning and
prep work. Then you can mix and match to create all
sorts of delicious meals in no time at all.
swirled it just a bit so you get the idea
Literally took 1 minute to make this lunch….
(once you have the compote made ahead)
a bowl of my favorite yogurt
(which is vanilla!) with homemade granola and
made-from-scratch blueberry compote. I found this
recipe from an October 2020 issue of Real Simple.
I made a half recipe just to see if I liked it and……………….
YES! SO EASY AND UNIQUELY DELICIOUS!
Next time, I am SO making the full recipe.
AYYYYY—MAYYYYYY–ZING!
packed with anti-inflammatory and anti-oxidant blueberries and cardamom, you can indulge with no guilt-add to toast, yogurt, ice cream, pancakes….
- 12 ounces blueberries, frozen
- 2 TBSP maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp cardamom, ground
- 1/4 tsp koser salt
- 2 tsp arrowroot
-
Add all ingredients to a medium saucepan except the arrowroot
-
Cook over medium-high heat ~5-10 min stirring occasionally until fruit breaks down
-
Whisk in the arrowroot at a boil until combined and mixture thickens and becomes glossy. You can add the arrowroot in smaller amounts depending upon the desired consistency.
-
Let cool and store in air-tight glass container in the refrigerator.
- sub any type of fruit or combination of fruits
- use fresh or frozen. I prefer the frozen because it is always fresh and I can make this on a last-minute whim
- even if I don’t have blueberries, I may have strawberries or raspberries which would be equally delicious
- sub honey, agave or brown rice syrup for the maple syrup for a more neutral flavor
- sub any spice of choice for the cardamom, for example cinnamon or ginger may be nice additions.
- add a pinch of cayenne or red pepper flakes to add a kick!
- cornstarch may be used in lieu of arrowroot. I like the arrowroot b/c when it is cooked in, it is clear whereas the cornstarch will give a more opaque (cloudy) finish.
- to store the compote, I prefer glass jars. When I do buy jelly from the store, I save the jars, which is a perfect size for storing the compote.
