Blackberry Compote Recipes

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

Steps:

• Place blackberries, sugar, liqueur (if using), and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries become soft and juicy, 4 to 5 minutes. Serve warm.

Steps:

• To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.

Steps:

• Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice.
• Purée 2 cups blackberries with all of syrup in a blender. Force purée through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce.

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
• Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside.
• Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
• When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque.
• To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.

Steps:

• Make the base: Butter and line 7 Inch loose-bottomed tin with baking parchment. Put the biscuits in a food processor crush to crumbs, then pour over the melted butter. Mix thoroughly until the crumbs are completely mixed with the melted butter. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
• Remove the vanilla seeds (if use): Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Make the filling: Place the soft cheese, icing sugar and Vanilla Extract or vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Take care, do not over beat the cream mixture because it will come too thick and difficult to work on top of the biscuit base. Now spoon 1/3 of the cream mixture on to the biscuit base, make sure that the cream mixture are cover all over the biscuit base, then spoon the blackberry compote on top of the cream mixture base and finish the cake with the rest of the cream mixture, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. Cuts into 8 slices
• Un-moulding : Bring the cheesecake to room temperature, about 20 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. If it is difficult to un-moulding, use a warm damp tea towel wipe the side of the tin or use the blowtorch, just a little touch the side of the tin. This will help to un-mould easier.
• Make the blackberry compote : sprinkle the sugar into a frying pan and place over a high heat until caramelized. Throw in the blackberry and stew in the sugar for 3-4 mins until they are softer a little bit but still hold its shape, take care, do not stir it too much otherwise it will be too mushy. then drain the blackberry and return the juice back into the pan. Place on a high heat and reduce the juice to a sticky syrup or use arrow root for thicken it by dissolve the arrow root with a little bit of water and stir in to the juice, set aside to cool.

Steps:

• Mix together water and cornstarch in a small bowl; set aside.
• Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
• Remove from heat, add vanilla, and stir.

Steps:

• Bring water to boil.
• Add raspberries and sugar.
• Allow to boil until desired thickness, 25-45 minutes.
• If compote is not thick enough and a cornstarch and water slurry.
• Serve over ice cream, pancakes, or waffles.
• May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.