Strawberry-Blueberry Compote

14 Jun


I was at the grocery store the other day and noticed that berries are on sale which means they are back in season and I couldn’t be more excited! To accompany waffles we decided to make a berry compote. The waffles didn’t turn out as planned (more on that later) but the compote came together well minus a little hiccup with cornstarch.

Strawberry-Blueberry Compote

The Ingredients:

  • 1 container strawberries
  • 1 container blueberries
  • 1/4-1/2 cup sugar
  • 1/4 cup water (or rum or brandy if it weren’t for breakfast)
  • 2 tablespoons cornstarch

The Method:

  1. Dissolve the cornstarch into the liquid.
  2. Combine everything in a medium saucepan and simmer over medium heat, stirring occasionally. The blueberries will begin to plump. Use a wooden spoon to pop the berries. If sauce isn’t sweet enough add more sugar. Compote is ready when sauce is syrupy but still pourable.

What we learned: We would have used confectioners sugar instead of sugar and cornstarch to help thicken the compote however we did not have any available. Confectioners sugar has cornstarch added to prevent clumping. Our sauce wasn’t as thick as we wanted so we added more cornstarch. Unfortunately halfway trough the cooking process when we added more there apparently wasn’t enough liquid to dissolve the cornstarch so it just clumped throughout the compote. Good thing it doesn’t really have a taste! Our suggestion (as noted above) is to dissolve the cornstarch in water before adding to the fruit mixture or to use confectioners sugar. If your compute isn’t as thick as you’d like, you can definitely add more during the cooking process just make sure it’s dissolved first.

The berry compote was quick, easy and absolutely delightful over some pancakes and mixed into oatmeal!


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