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(4 votes, average: 4.50 out of 5)
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This Blueberry Compote is a fabulous way to eat blueberries. Not only is it delicious, it is fast, easy and puts this antioxidant-rich summer fruit back on the menu for those whose cancer treatment has put them on a neutropenic diet. Better yet, anyone and everyone can enjoy this compote spooned over vanilla ice cream or gelato, so give it a try.
Preparation
1. In a small saucepan, bring the blueberries, lemon juice, sugar and water to a boil. Simmer and stirring occasionally, for 15 minutes or until the blueberries have broken down and the texture is thick. Taste for sweetness.
Ingredients:
Nutritional Information
Calories
34 cals
Fat
0 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
9 g
Sugar
7 g
Fiber
1 g
Protein
0 g
Sodium
1 mg
*per serving
Ann's Tips and Tricks
Lemon juice acts like ‘salt’ in fruit desserts. A little lemon enhances the flavor of soft fruits, making strawberries more intensely ‘strawberrier’, and blueberries, ‘blueberrier’. If you have problems with a sore mouth or throat, and are worried about the lemon juice adding too much acidity, either cut it down, or cut it out until you have healed.
If you have a microwave, put the all the ingredients into a ceramic or glass bowl big enough to hold them 2/3 full. Cover with a ceramic or glass dish and nuke at high power for 90 seconds. Remove stir to mix, and cover again. Return to the microwave for another 20-30 seconds. Leave covered in the microwave to sit and steam for 5 minutes more to finish cooking.
