Blackberry Compote
I played with all kinds of words like filling, curd, topping, jam....and this is exactly what I meant.
A compote is an easy fruit topping that can go over waffles (hmmmmm) cake, ice cream.....whatever.
It has an exquisite sweetness and bulk of the berry. Almost jam, but not quite so thick. Takes only 20 minutes!
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3/4 cup orange juice
2 1/2 teaspoons cornstarch
2 cups frozen blackberries
1/2 cup sugar
Pinch cinnamon
Pinch ground cloves
In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch. Set aside.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and cloves.
Bring to a simmer over low heat and continue simmering 1 minute.
Stir the cornstarch mixture and add it to the compote.
Simmer, stirring from the bottom until thickened, or about 3 minutes.
Serve warm or at room temperature.
We served this after a pasta dinner over lemon poppyseed cake with fresh whipped cream.
"BON APPETIT!"
In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch. Set aside.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and cloves.
Bring to a simmer over low heat and continue simmering 1 minute.
Stir the cornstarch mixture and add it to the compote.
Simmer, stirring from the bottom until thickened, or about 3 minutes.
Serve warm or at room temperature.
We served this after a pasta dinner over lemon poppyseed cake with fresh whipped cream.
"BON APPETIT!"
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