Freshpeachandblueberrycompote Recipes

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

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:

• In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
• Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

Steps:

• Combine first 4 ingredients in 2 quart serving bowl and blend well.
• Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
• Add to orange juice mixture.
• Gently blend in blueberries, tossing lightly.
• Cover and refrigerate at least 2 hours.

Steps:

• Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

Steps:

• Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 4 tablespoons sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.
• Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. (Can be made 2 hours ahead. Cover and chill.)

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is tender, about 10 minutes. Transfer fruit to medium bowl using slotted spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over fruit. Refrigerate until well chilled.
• Cut all peel and white pith from grapefruit. Working over bowl to catch juices, cut between membranes to remove sections. Add grapefruit to bowl. (Can be made 2 days ahead. Cover poached fruit and grapefruit separately and chill.) Drain grapefruit sections, reserving juice, and add to poached fruit. Thin syrup with grapefruit if desired and serve.

Steps:

• In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside.
• Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!

Steps:

• Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

Steps:

• In a sauce pan, add water first then the rest of the ingredients except for the flavoring.
• Simmer gently for 30 minutes.
• Add flavoring.
• Serve with whipped cream or over cake.
• I like it plain for breakfast!

Steps:

• Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes.
• Serve warm and enjoy!

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:

• Combine orange juice and preserves or marmalade in a small saucepan.
• Add peaches and cinnamon.
• Bring to boiling; reduce heat.
• Cover and simmer for 3 to 5 minutes or till peaches are just tender.
• To serve pour warm or cool compote over yogurt.
• Sprinkle with fresh raspberries or blueberries.

Steps:

• Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.

Steps:

• Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
• Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
• Serve compote chilled or at room temperature.

Steps:

• Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
• Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.