Perfect addition for ice cream, pancakes, waffles, biscuits and scones. Easy to make. We used this recipe to top our corn pancakes along with whipped coconut whip cream.
2 cups blueberries (frozen is okay)
3 tablespoons water
1/4 cup sugar
2 teaspoons lime juice
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.
For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.
For a thinner, pourable blueberry sauce, cook the entire mixture for the entire amount of time without removing the fruits. As you cook, the juice will reduce but the fruits will also release more juice and keep the mixture thinner.
You can store your homemade compote in a clean jar in the refrigerator for up to two weeks.
To get thick compote
Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.
Add blueberries back into the pot and stir to combined.
Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.