Maple Blueberry Compote
This inky, purple almost black sauce is made simply from fresh blueberries and maple syrup. To make it a bit extra-special we used the bourbon barrel aged maple syrup from Bissell Maple Farms. This Maple Blueberry Compote would be perfect on pancakes or waffles but we initially put it to good use as an accompaniment to our Dessert Cheese Course and spooned it over Laura Chenel’s goat cheese log. Of course eating it by the spoonful works too. I even spread it on a rice cracker as a snack.
- 1½ cups fresh blueberries
- ¼ cup maple syrup
- Combine ingredients in a small saucepan. Stir together and bring to a boil over medium heat. Adjust to a simmer and cook for about 3 to 5 minutes until a bit thickened. It will thicken further upon cooling. Remove from the heat. May be used warm for pancakes. Cool if using with cheese as described. Will keep for a week refrigerated in an airtight container.
- This recipe can easily be doubled or quadrupled.