Blueberry compote – slow-cooked, soft, lightly sweetened blueberries, bursting with flavor. It’s a delectable dessert on its own, warm or chilled. Also very good as a topping for pancakes, waffles, Greek yogurt or vanilla ice cream.
My late grandfather Jacob used to make compote for dessert. I was a kid last time I had it so exact details escape me, but I remember that he used to cook the fruit for a very long time over low heat, and that his compote contained plums and raisins.
I remember taking a spoonful, and feeling the soft, sweet fruit melting inside my mouth. It was so good! Since my grandparents did not leave any written recipes behind, when I decided to make compote, I turned to the Internet.
I found several recipes for blueberry compote and was intrigued. I love creamy Greek yogurt, and the idea of making a quick, simple topping for plain Greek yogurt was appealing. So were the short cooking time and the ultra-short ingredients list.
Most recipes I found for blueberry compote use powdered sugar to sweeten the berries, and also to thicken the compote – powdered sugar contains cornstarch that acts as a thickener.
To make this recipe cleaner, I used just a little honey to sweeten the compote, after all berries are naturally sweet.
So here goes – in honor of grandpa Jacob, although not quite like his recipe, blueberry compote.
- 1 cup fresh blueberries
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- Place the blueberries, honey and vanilla in a small saucepan and mix gently. Heat over low heat.
- Cook about 15 minutes, stirring occasionally with a wooden spoon, until blueberries are very soft and starting to bleed.
- Take off heat. Allow to slightly cool and thicken, about 5 minutes. Serve alone, or as a topping.