Warm Berry Compote
Delicious served with Chef David Robertson's recipe for Lemon Basil Crêpes.
Ingredients
- 1/2 cup fresh orange juice
- 1 Tbsp honey
- 1/4 vanilla bean, split
- 1/3 cup blueberries
- 1/3 cup blackberries
- 1/3 cup raspberries
- 1 tsp cornstarch (dissolved in 2 tsp water)
Equipment
- measuring cups and spoons
- small saucepan
Directions
- In a small saucepan, combine the orange juice and honey.
- Scrape the seeds from the vanilla bean into the saucepan and then add the bean. Bring to a boil over medium heat, stirring to dissolve the honey (about 2 minutes).
- Add the blueberries and blackberries and cook for another minute.
- Gently fold in the raspberries. Stir in the cornstarch/water mixture and gently simmer the compote until slightly thickened.
- Discard the vanilla bean and serve warm.
Serve with Lemon Basil Crêpes.
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Comments
1 Comments
I used frozen berries for this recipe, so I added an extra half teaspoon of cornstarch.
Ally Gallop 16 May 2012, at 12:09 pm