What’s not to love about a sugary berry sauce? This compôte is perfect for a topping on pancakes or waffles or the main component in a shortcake dessert recipe. The lemon in this recipe really helps cut through the sweetness of the berries and gives it a zesty flavor.
Serves: 2 +/- – Cooktime: 15 minutes +/-
- 2 Tablespoons White Granulated Sugar
- 2 Tablespoons Water
- 2 Tablespoons Butter
- Zest of Half a Lemon
- Juice of Half a Lemon
- 3/4 Cup Blueberries
- 3/4 Cup Raspberries
1.) Place a medium saucepan on medium heat and add water, sugar, and butter. Mix together and stir constantly until sugar is completely dissolved, about 30 to 45 seconds. Let cook until just bubbling.
2.) Add berries, lemon juice, and lemon zest to pan. Turn heat to medium low and let cook covered, stirring occasionally for 5 minutes. Raspberries should be breaking down and blueberries should be swelling (some will have popped). With a wooden spoon, pop the rest of the berries and give the sauce a good stir. Turn down to low and let cook for an additional 5-7 minutes, until berries have completely broken down.
3.) At this point, you can choose to strain your compôte through a fine mesh strainer or you can leave the seeds in the sauce. I like to leave the seeds in the sauce because they aren’t too overwhelming with the berries I used. If I made a compôte with blackberries, I find those seeds are too much, and would choose to strain the compôte. Absolutely a preference thing!
4.) Let cool slightly and serve with your favorite dish! Enjoy!