Blueberry and lemon compote

Blueberry and lemon compote

By
From
Leiths How to Cook
Serves
4
Makes
500 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g blueberries
5-6 tablespoons caster sugar, to taste
1 lemon

Method

  1. Put the blueberries and sugar into a small saucepan. Pare the zest from the lemon in strips and add to the pan. Halve the lemon and squeeze the juice from one half; set aside.
  2. Cook over a low heat until the blueberries release their juices and just begin to pop, then reduce the heat and simmer very gently for 5 minutes, or until the syrup has thickened enough to coat the back of a spoon.
  3. Leave the compote to cool, then remove the lemon zest and add lemon juice to taste. Serve at room temperature or chilled, with vanilla ice cream or vanilla bavarois.
Tags:
Leiths School of food and wine
cookery course
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