Blueberry Compote
This blueberry compote is a quick stovetop fruit topping made with blueberries, lemon, and honey simmered until thick and glossy.
Ingredients
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- In a medium saucepan, combine the blueberries, lemon juice, honey, and cinnamon.
- Place the saucepan over medium heat and cook, stirring occasionally, until the blueberries release their juices and start to break down, about 5-7 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the blueberry mixture.
- Bring the mixture to a simmer and cook for another 2-3 minutes, stirring frequently, until it thickens to your desired consistency.
- Remove from heat and stir in the vanilla extract.
- Allow the compote to cool slightly before serving. It will thicken further as it cools.
Nutrition
Notes
- Keep the heat moderate: A hard boil can make the compote thicken too fast and stick to the pan.
- Whisk the slurry smooth: Fully dissolving the cornstarch prevents lumps in the finished compote.
- Add slurry gradually: Stop early if it reaches the thickness you want; you can always add more.
- Stir often after thickening: Cornstarch thickens quickly, so keep stirring to prevent scorching.
- Let it cool a bit: The compote sets up as it cools, which helps it sit nicely on pancakes and desserts.
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