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Title: Black and Blue Compote
Categories: Fruit
Yield: 4 Servings
| 3 | c | Blueberries |
| 3 | c | Blackberries (Or Boysenberries) |
| 1 | c | Water; cold PLUS |
| 2 | tb | Water; Cold |
| 1 1/2 | c | Brown Sugar |
| 1 | c | Granulated Sugar |
| 1/2 | c | Light Corn Syrup |
| 1/4 | ts | Salt |
| 1 | tb | Cornstarch Lemon Juice; fresh |
1. Place the blueberries, blackberries, and 1 cup of cold water in a heavy saucepan. Cover and bring to a boil. Lower the heat and simmer, covered, until the berries are softened slightly, 5 to 10 mins.
2. Uncover and add the brown and white sugars, corn syrup, and salt. Return the mixture to a boil. Meanwhile, in a cup or small bowl, stir together the cornstarch and 2 Tbsp cold water until smooth. Add this mixture to the saucepan, stirring.
3. Simmer until the compote has lightly thickened and the berries are tender, about 5 mins longer. Remove from heat. When compote has cooled slightly, add lemon juice to taste. Serve warm or cold.
NOTES : A berry-studded sauce for waffles, pancakes, ice cream, or custards. It's also delicious stirred into yogurt.
Recipe By: From The Farmers' Market - ISBN 0-06-055005-8 from my kitchen to-->yours.....Dan Klepach
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