Makes a great topping for pancakes, waffles, angel food or pound cake, ice cream, just about anything. I've also made it with blackberries and raspberries with equally delicious results. If using frozen berries, don't thaw and decrease the water a little.
Blueberry Compote
1/2 c sugar
2 teas cornstarch
1/2 c water
2 c blueberries
1 T lemon juice
Combine sugar, cornstarch and water in saucepan. Whisk to completely dissolve the cornstarch. Add blueberries. Bring to a boil , then simmer for 3-4 minutes, stirring occasionally (and mashing the berries a little with the back of the spoon), until thickened. Remove from heat and stir in lemon juice. Can be served warm or chilled.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment