I like fancy. You know what’s even more fun though? Super simple fancy. Things, particularly food, that seem fancy and over the top, but are actually super simple and just require a little planning. For example, a fruit compote – so easy to make, and gets oohhs-and-ahhs from everyone you are serving to.
During the winter, berries and fruit just aren’t as good. A compote is a perfect way of turning a fruit that isn’t quite ready to be featured on its own to a whole new level. The real beauty of a fruit compote is the sheer variety and endless combinations you can make, some immediate ones that come to mind:
- Lemon strawberry
- Orange Mint
- Mixed berry
- Cinnamon pear
- Balsamic fig
- Honey apple
…. the list is endless!
What’s even better about a compote is how many applications there are – top ice cream, french toast, pancakes, crepe filling, in plain yogurt, topping for oatmeal.
I made this blueberry compote to put on top of french toast that I made out of left over Challah bread. Here’s a simple recipe to get you started:
Simple Blueberry Compote
10 ounces fresh blueberries (you can even use frozen here)
2-3 pieces of lemon (or lime) zest
1 tablespoon lemon (or lime) juice
Mix water, sugar and zest in a small sauce pan on high heat. Boil for about 5 minutes.
Step Two, Add Blueberries:
Add the blueberries and turn the heat to medium. Stir until blueberries pop and thicken slightly, about 3-5 more minutes. Finish with the lemon juice.
Step Three, Serve:
Spoon over whatever your heart desires. Enjoy!