Blueberry Or Blackberry Compote With Yogurt Or Ricotta Food

BLUEBERRY COMPOTE

Steps:

• 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.

QUICK BERRY COMPOTE RECIPE (5 INGREDIENTS. 2 WAYS.)

Steps:

• Combine the strawberries, blueberries, and raspberries in a medium saucepan or pot. Add the sugar and lime juice. Toss to combine.
• Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 5 minutes.
• Once the berry mixture is boiling and the sugar has dissolved, turn the heat down to low (the lowest setting on your stovetop). Allow the berries to simmer for about 15 to 20 minutes, stirring often, until the fruit has softened quite a bit and the compote has reduced by about 1/2 half in volume.
• Remove from the heat. At this point, you can use the back of a fork or a potato masher to mash the fruit some more, if you like a smoother compote (I like to see chunks of fruit in mine). You can also carefully taste to adjust sweetness. I don't usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well.
• Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.
• See storage instructions below.
• Heat the oven to 375 degrees F.
• In a large bowl, combine the chopped strawberries, blueberries, and raspberries. Add in the sugar and lime juice. Toss to coat the fruit with the sugar and lime juice.
• Transfer the fruit mixture to a large baking dish or a heavy, rimmed sheet pan making sure to spread the fruit well in a single layer.
• Roast in the heated oven for 30 to 45 minutes, checking every 10 to 15 minutes until the berries have fully collapsed and released some juices. You may like to pull the baking dish out occasionally to give the fruit a stir.
• Let the roasted berries cool for about 15 to 20 minutes before serving.
• See storage instructions.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA

Steps:

• Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
• Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

YOGURT PANNA COTTA WITH BLUEBERRY COMPOTE

Steps:

• In a saucepan, heat the milk, sugar, rinds (save the insides for the compote), and vanilla bean simmering until the sugar is dissolved.
• Meanwhile place the gelatin in enough cold water to submerge the gelatin completely, about 1 1/2 cups. Soak the gelatin until softened. Once soft, remove the gelatin from the water, squeezing out excess water. Add the gelatin to the hot liquid and stir to melt. Let cool slightly then stir in the yogurt. Strain the mixture into a clean bowl. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Pour into individual 4-ounce molds or ramekins, or a large mold or ring mold, and chill for 2 hours. When ready to serve, dip in hot water 10 seconds to remove from the molds and turn them out onto dessert plates.
• To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes. Serve cold or at room temperature, spooned around the panna cotta.

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

PORRIDGE WITH BLUEBERRY COMPOTE

Steps:

• Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.
• Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.
• Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.

BLUEBERRY COMPOTE

Steps:

• Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.