Originally published July 4, 2007 at 12:00 AM | Page modified July 4, 2007 at 2:01 AM
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ShareRecipe: Easy Blueberry Compote
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Makes about 3 cups
3 cups fresh blueberries
1/3 cup sugar
2 tablespoons water
1 tablespoon fresh lemon juice
To make the compote, combine the ingredients in a small saucepan and cook over medium heat until the blueberry skins have popped and the mixture is slightly thickened, about 6 to 8 minutes. Let cool and refrigerate until ready to serve. (Bring to room temperature before serving.)
Note: Serve over vanilla ice cream, pound cake, pancakes or French toast, or stir into yogurt.
From "Kathy Casey's Northwest Table" (Chronicle Books, 2006)
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