Berries-You-Have Compote

Berries You Have Compote

So, I tend to keep various frozen berries around in case of smoothie-based emergencies. Except eventually you get to the end of the bag, and they kind of languish there, getting freezer-burned and weird. They’re not good for smoothies anymore that way, but they’re certainly good for compote. It’s particularly good if you combine it with fresh berries — whatever’s in season and cheap, more or less. The roommate liked this quite a bit; I served it on a buttermilk cake (though this one without raspberries).

This is a very flexible recipe, capable of accommodating whatever berries you have available. I won’t use strawberries myself, since I only like them cooked in a few situations (but love them raw, go figure), but I’ve used blueberries, raspberries, blackberries. As a word of warning, I like my compote quite lemony and not as sweet as many — taste and see if you like it, maybe only use half the lemon juice, or add more sugar if you prefer it that way!

Berries-You-Have Compote, adapted very loosely from Ellie Krieger

1 1/2 c. berries, fresh or frozen
juice and zest of 1 lemon
2-3 Tbsp. agave nectar
1-2 Tbsp. water
1/2 tsp. vanilla extract

Put all the ingredients save the vanilla in a saucepan. Cook over medium-high heat until the berries are largely broken down, about fifteen minutes, tasting for sweetness. Once it’s nice and thick, turn the heat off and stir in the vanilla. Serve over cake or ice cream, or store in a jar in the fridge — you’ll have to warm it up again to pour it, though!

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~ by iliadawry on 9 September 2013.

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