how to make blueberry compote
Making this blueberry compote is a real snap. For little labor, you have a luscious, fruity sauce to pour over ricotta pudding, crepes, pancakes, waffles, or just plain French vanilla ice cream. You can also spend some wonderful time figuring out how else to use this magical compote.
Secure 2 1/2 cups of fresh blueberries if at all possible, though frozen ones will do. Pour 1 ½ cups of the blueberries into a medium sauce pan. Add 3 tablespoons of water and 3 tablespoons of sugar and cook over medium-high heat.
Once boiling, reduce to a simmer and cook for 10 minutes. Add the remaining 1 cup of blueberries and cook for an additional 5-6 minutes to heat through.
Add 1 teaspoon of fresh lemon juice, which brightens the sauce with its acidity and also helps the blueberry flavor to pop even more. Mix well. Serve warm.