By Martha Rose Shulman
- Total Time
- 15 minutes
- Rating
- 5(217)
- Notes
- Read community notes
Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast. The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don’t simmer for too long, or the compote will become more like jam – though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.
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Ingredients
Yield:about 1 cup compote, serving 4
- ¾pound (2 boxes) blueberries or blackberries (about 2½- 2¾ cups)
- ⅛teaspoon ground cinnamon
- 2 to 3tablespoons mild honey or agave nectar, or organic sugar, to taste
- 1teaspoon fresh lemon or lime juice
- ¼teaspoon rose water
- 2cups plain Greek or thick yogurt, or 1⅓ cups ricotta
- 1teaspoon cornstarch mixed with 2 tablespoons water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
314 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 15 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Ratings
5
out of 5
217
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Cooking Notes
mjb
I make fruit compotes all the time, especially when I have a few pieces getting a little old. I love cherries and other stone fruits. I don't add cornstarch and just let it reduce down on the stove. I mix up the spices and add cloves or fresh ginger root. Its delicious and freezes quite well.
Kevin Osinski
Addition of rose water drew raves. Very sophisticated and dead easy.
Carol F.
If you’re using blackberries, definitely toss with sugar ahead of time. I think that it helps the berries break down more consistently. Also taste midway through cooking. I needed the full three TBS of sugar. The flavors seemed a bit out of balance so I added a splash of vanilla and a pinch of kosher salt which helped. I freeze my other compotes so I will probably refrigerate half and freeze the rest for later this fall.
Sandi
Served the compote over fresh lemon greek yogurt, topped with whole blackberries and peach slices. Three cheers for summer!
Aline
I made mine with black currants and a dash of white wine, which was absolutely heavenly. The rose flavour (I used some Persian rose jam) is just a subtle, refined hint. Must be very good with panna cotta as well.
n4
I didn't have rose water, so I used wee bit of vanilla extract and added a pinch of nutmeg. Im sure it wasn't quite as goood as the original, but everyone said it was delicious.
Kiki
very nice. made yogurt parfaits with crispy coconut granola topping.sweetened all with maple syrup
cmgc
This is so dang good! Absolutely no need for the cornstarch - gets plenty thick on its own. Serve slightly warm over vanilla ice cream!
Deb
Like others, I wanted to try the recipe but didn’t have all of the ingredients. Here’s what happened:No fresh berries. I had frozen wild blueberries but not enough. So I did 2 C. Of blueberries and 3/4 C. of chopped frozen peaches. Two Tbl. Of agave nectar. No rosewater, so I did vanilla and equal amount of crushed lavender. Served over vanilla coconut milk yogurt. I loved it.
Christa Avampato
Made with frozen blueberries and it turned out great!
Nicole
Made as written. A delight.
Kevin Barrett
Made with blackberries. Needs to simmer more and thicken.
Katie Jeansonne
If you’re using wild blackberries, you might not need the cornstarch, since they aren’t as juicy. Or maybe just less. Great flavor though!
Andrea
I have been making a very similar dish for ages. Microwaving the blueberries or blackberries is a faster way to make them melty and juicer.I also recommend using date syrup for extra sweetness here (or anywhere).Greek yogurt is delicious. Ricotta is next level luxurious. I’m going to mix equal parts together with blueberries tonight. Yum.
Name Fran
This was delicious. Used blackberries. Had not quite enough honey, so supplemented with maple syrup. Served over Greek yogurt. Will also try it over waffles. Recommend tasting berries first, as sweetener might need adjusting up or down, especially if using with yogurt, which is already tart.
JR
The little bit of cinnamon is divine. I’m now adding a pinch to all kinds of fruit jams, preserves... everything!
Carol F.
If you’re using blackberries, definitely toss with sugar ahead of time. I think that it helps the berries break down more consistently. Also taste midway through cooking. I needed the full three TBS of sugar. The flavors seemed a bit out of balance so I added a splash of vanilla and a pinch of kosher salt which helped. I freeze my other compotes so I will probably refrigerate half and freeze the rest for later this fall.
Elaine
This was easy and delicious — warm blueberries over ricotta was perfect for breakfast (and would be great chilled for a dessert at the end of the day).
Elise
Added fresh and crystalized ginger v cinnamon and it was great.
Dan
Add tested infer and lemon as a top dusting with salt
Becky
Wonderful as a topping for weekend waffles too
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