BLUEBERRY COMPOTE
About 1 ¼ cups
Serve this richly flavored compote over pancakes or waffles, ice cream, or cheesecake.
Combine in a medium saucepan:
- 2 cups fresh or frozen blueberries, wild blueberries, or huckleberries
- ¼ cup sugar
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- (1 cinnamon stick or ¼ teaspoon ground cinnamon)
- (½ vanilla bean, split lengthwise)
Bring to a boil over medium-high, then reduce the heat and simmer until the berries release their juices and the mixture looks soupy, about 5 minutes. Stir together in a small bowl:
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Stir the cornstarch mixture into the blueberries and simmer until the sauce thickens, about 1 minute. Let cool and keep refrigerated. Serve cold or warmed.