Blueberry Compote


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)

1/2 sugar

1/2 water

2-3 pieces of lemon (or lime) zest

1 tablespoon lemon (or lime) juice


Step One:

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. IMG_2336

Step Three, Serve:

Spoon over whatever your heart desires. Enjoy!



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