spicy blueberry compote

This blueberry compote has multiple uses. I originally developed this recipe to use as a dessert topping but have realized that it has a place in savory dishes as well. It can be used as a topping for vanilla ice cream or yogurt or as a topping for pork tenderloin. You could also use this to top pound cake (a Southern favorite!).

The original dessert was plain Greek yogurt with a drizzle of honey, blueberry compote and toasted pepitas. It made a lovely and tasty dessert. The jalapeno gives it a little kick, while the lime juice and zest give a zingy tartness that balances the sweetness. This is so pleasant and yummy for hot summer evenings!

This recipe makes 2 hefty dessert portions or 4 slight servings.

Ingredients:

1 cup fresh blueberries, rinsed

1 tsp olive oil

Zest and juice from 1 lime

1/2 large jalapeno pepper, seeded and diced

1/2 Tbs sugar

1 tsp cornstarch dissolved in 1 Tbs cold water

Instructions:

  1. Heat oil in a small saucepan over medium heat.

  2. Add jalapeno and stir to coat. Cook 2-3 min allowing pepper to soften.

  3. Add blueberries and reduce heat slightly. Stirring constantly, cook 3-5 min allowing blueberries to release juices. Add sugar and stir to combine.

  4. Allow blueberries to simmer; you will see tiny bubble form at the edges of the mixture. Add the lime juice and zest. Stir to combine. The mixture will be juicy but not thick.

  5. Ensure that cornstarch is fully dissolved in water and add to blueberry mixture. Stir to combine. Mixture will thicken quickly. Turn off heat and stir briskly. Cover and let sit 5 min.