A fresh and flavorful blueberry compote, with rosemary undertones and a balsamic bite. Perfect for pairing with ice cream or goat cheese!
In revamping my blog and the recipes on it, I’ve realized that I haven’t shared a lot of my staple recipes with y’all. Yesterday, for example, I shared my infused olive oil recipes, which I use every time I cook in my kitchen. Tomorrow, I’m sharing my chili garlic sauce, which I use every time I cook Asian cuisine. And every time I make a crostini, I make a compote. So here’s a compote.
WHAT IS A COMPOTE?
I’m over here using fancy words like ~compote~, but let’s answer this question: what is a compote? The short answer is that it’s a fruit syrup – a gooooood fruit syrup. In order to make a fruit compote, you typically add fruits to water with sugar and spices, and let it cook up into a thick sauce. Thus, compote. In my version, we lose all that extra crap. No added sugars. One spice, which is a fresh herb. Three fantastically paired flavors.
I’m a big fan of creating delicious recipes with the minimum amount of ingredients possible. Too often, I find a product in the grocery store that I really want to buy, but I end up reading the ingredients list, being disappointed, and putting it back on the shelf. Thus, we’re foregoing all of the unnecessary added sugars in this fresh blueberry compote. Instead, we’ll take full advantage of the sugar already in the fresh blueberries and the balsamic vinegar to sweeten it as much as we’ll need.
HOW TO MAKE BLUEBERRY COMPOTE
Like I said, three ingredients here: fresh blueberries, a quality balsamic vinegar, and fresh rosemary. Compotes don’t just have to do with blueberries obviously, so you can substitute blackberries or anything else to make it a berry compote. I chose blueberries because it’s blueberry season, and I’m kind of obsessed with the color they create when you break them down. And have you ever had blueberries with balsamic vinegar? It’s the perfect balance of sweet and tart, kind of like a strawberry rhubarb combination, if you’ve ever had that before!
To make this compote recipe, start by adding a cup of fresh blueberries to a large pot. Just wash them, and toss them straight in. Then, add the balsamic vinegar and let that simmer on low-medium heat for about 5 minutes. Next, mash the blueberries with a potato masher (or, if you’re like me and don’t own one, use a fork). Add a few sprigs of fresh chopped rosemary, and continue to let that simmer for another 5 minutes. Stir it around so it doesn’t stick to the bottom of the pot, and you’ll notice the texture change.
REDUCING BALSAMIC VINEGAR
When you heat balsamic vinegar, it reduces into a more viscous liquid – if you’ve ever had balsamic reduction, that’s how it’s made. So to make this blueberry compote recipe, instead of using cane sugar, we’ll use the sugars from the balsamic vinegar to create the thickness we’re going for. This is what makes it a true compote. Now that all of your flavors have heated together, take the compote off of the heat, and let it cool.
As it cools, it will thicken. It makes it easier for serving, so texturally speaking it’s more like serving a jam rather than a bottle of maple syrup. Fortunately, with that texture comes a lot more serving options. I love using berry compotes on top of my crostini recipes. My favorite crostini recipe with this fruit compote includes sourdough, goat cheese, and more fresh rosemary. Or, use it on top of French vanilla ice cream, as pictured below. Either way, it’s a sweet and easy sauce with a lot of opportunity – you just have to give it a shot!Print
A fresh and flavorful blueberry compote, complete with rosemary undertones and a balsamic bite. Perfect for pairing with ice cream or goat cheese!
- 2 Tbsp balsamic vinegar
- 1 cup fresh blueberries
- 1 tsp fresh rosemary, chopped
- In a large nonstick pot, add balsamic vinegar and blueberries
- Over medium heat, let the blueberries and vinegar start to simmer
- Once the blueberries have softened from the moisture, mash them into the balsamic vinegar
- Add the chopped fresh rosemary, and let simmer for 10 minutes
- Let cool before serving, and enjoy!
Keywords: blueberry compote, compote recipe, crostini recipe, blueberries, gluten-free, dairy-free, vegan