You know when you buy lots of blueberries, forget about them in either the fridge or freezer — forgotten blueberries in the freezer being infinitely less of a tragedy — and then remember just in time before they become rather too blue and a bit fluffy? Just me? Okay. Well this is the perfect answer to an entire punnet of blueberries — two cups to be exact. You can even buy them especially, if you want to be that organised person who puts me to shame! Bubbled up with honey and a dash of cinnamon, this compote is wonderfully versatile. Pile on top of porridge or pancakes for a weekend breakfast, or drizzle over creamy Greek yoghurt for a dessert that tastes far more indulgent than it really is.
2 cups blueberries, fresh or frozen
3 tablespoons water
2½ tablespoons honey
¼ teaspoon cinnamon
- Place all of the ingredients into a medium saucepan over a medium -high heat.
- Stir everything together gently using a plastic spatula, gently squishing the blueberries against the side of the pan to help them reduce more rapidly.
- Keep stirring, bringing the gloriously purple mix to the boil.
- Once boiling, reduce the heat and keep stirring for about 10 minutes, or until the berries are fairly well broken down.
- You can serve this warm or cold — warm for breakfasts, and cold for yoghurt I’d say! My latest batch lasted for about 3-4 days in a tupperware in the fridge.
Tip: I like to let maybe around 1/3 of the berries hold their shape for a compote with a tiny bit more bite, but you can keep cooking and squishing until the compote is smoother, if you like.
Please see below for the compote before and after swirling…
Listening to I Don’t Wanna Love Somebody Else by A Great Big World, Love is on the Radio by McFly and Hard out Here by Lily Allen.
This recipe is a simplified version of an already simple recipe by A Sweet Pea Chef. Lazy, me?
Everything is © Rebecca Daley and ohtogoawandering, 2015.