Blueberry Compote Food

PORRIDGE WITH BLUEBERRY COMPOTE

Steps:

• Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
• Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
• Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.

BLUEBERRY COMPOTE

Steps:

• Wash and dry the blueberries.
• Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

BLUEBERRY-THYME COMPOTE

Steps:

• Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

BLUEBERRY COMPOTE FOR CREPES

Steps:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

BLUEBERRY COMPOTE.

Steps:

• Put all of the ingredients in a pan.
• Boil for around 8 minutes.
• Once cooled, add the yoghurt.
• Enjoy!

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

FRESH BLUEBERRY COMPOTE RECIPE

Steps:

• Add blueberries, maple syrup and lemon juice to a medium saucepan and stir to combine. Farm Girl Tip: My recommendation is to add half to 3/4 of the lemon juice and then taste after it's cooked for a few minutes. If you want to use the rest of the lemon juice, add it at that time.
• Heat over medium heat and bring to a gentle boil, then reduce heat to low. In a small bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch to make a slurry. Stir until smooth, then gently told into the pan with the blueberries, taking care not to crush them.
• Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. (It should coat the back of a spoon).
• Remove from heat and add vanilla extract, lemon zest and a pinch of salt.

15-MINUTE BLUEBERRY COMPOTE

Steps:

• Place the blueberries, water, lemon juice and stevia in a small saucepan and mix gently. Heat over low heat.
• Cook, stirring occasionally with a wooden spoon, until the blueberries are very soft and starting to burst. This should take 10-15 minutes, depending on the level of heat you use.
• Remove the saucepan from the heat. Allow to the compote to slightly cool and thicken, about 2 minutes. Serve alone in dessert bowls, or as a topping.

BLUEBERRY COMPOTE RECIPE

Steps:

• Combine all the ingredients in a small saucepan and place over medium-low heat.
• Bring to a simmer stirring occasionally to prevent burning.
• Simmer for 8-10 minutes or until sugar is dissolved, blueberries release their juice and it has thickened slightly. (see notes if not thickened to your liking)
• Serve immediately or store (up to a week) in the refrigerator until serving.

BLUEBERRY SAUCE

Steps:

• Combine 2 ½ cups (350g) blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.
• Stir frequently until the blueberries release their juices (about 5-7 minutes).
• In a small bowl, whisk together cornstarch and remaining 2 Tablespoons cold water until completely combined.
• Pour into blueberry mixture and stir well.
• Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until blueberry sauce coats the bottom of a metal spoon.
• Remove from heat, stir in butter and vanilla extract (if using), until butter is melted. Add remaining 1 ½ cups (210g) blueberries and stir well.
• Serve and enjoy. If your blueberry sauce becomes too thick you can always add water while the mixture is still hot to make it thinner, but be sure to only add a teaspoon or two at a time until desired consistency is reached. Blueberry sauce is best served warm.

BLUEBERRY COMPOTE

Steps:

• In heavy 1-quart saucepan, combine water, sugar, lemon zest, 2 cups blueberries, and lemon juice. Bring mixture to boil, then reduce to simmer. Simmer, stirring occasionally, until mixture reaches mostly liquid consistency and blueberries have burst, approximately 7 to 8 minutes.
• Add remaining 1 cup blueberries to saucepan. Simmer 6 to 7 minutes, or until mixture has deep violet coloring. Remove from heat and let cool. Serve warm or at room temperature with desired entrées.

BLUEBERRY COMPOTE

Steps:

• Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

BLUEBERRY COMPOTE

Steps:

• Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.

BLUEBERRY COMPOTE

Steps:

• Use a peeler to peel a long strip of lemon zest from your lemon.
• Place the blueberries, maple syrup and lemon zest in a saucepan,
• Simmer over a medium heat until the blueberries are soft and saucy(This usually takes 3-5 minutes).

BLUEBERRY COMPOTE

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.