Sweet
Blueberry compote
Glossy, jammy, barely sweet — half the berries collapse into syrup and half stay whole and burst on the spoon.
Frozen blueberries work beautifully and cost a third as much. Go straight from freezer to pan; don't defrost them first.
Method
- 01
Put 300g of the blueberries, the sugar, lemon juice, water and salt into a small saucepan over medium heat.
- 02
Bring to a simmer and cook for 5–6 minutes, pressing some of the berries with the back of a spoon, until they collapse into a purple syrup.
- 03
If you want it thicker, stir in the slaked cornflour and cook for 1 minute more until glossy.
- 04
Take off the heat and stir in the reserved 100g of whole berries — they warm through but stay intact.
- 05
Stir in the lemon zest and the knob of butter for shine. Taste; add sugar or lemon until it is sharp rather than sweet.
- 06
Serve warm over pancakes, with a spoon of thick yoghurt or crème fraîche alongside.
Keep cooking
