What exactly is a compote? Essentially, it’s a fancy word for the cousin to preserves. You may be asking yourself; how does this vary from a jam? Well it’s really just a small technicality separating them. A jam uses pureed fruit and is typically cooked down with sugar. A compote, on the other hand, is fresh fruit cooked in a sugar syrup to maintain some of the integrity of the fruit in the finished product. In this SCD friendly version we have nixed the refined sugar usually used, and replaced it with honey and water to make a similar ‘syrup’ of our own to still qualify this as a compote.
Blueberry and Lemon Compote
Serves 4
Prep: 5 min
Cooking: 15 min
Total 20 min
Beginner
Ingredients:
2 Cups of blueberries
2 Lemons, zested (½ lemon juiced)
¼ Cup water
1½ tsp. Red Wine Vinegar
2 Tbsp. honey
Method of Prep:
- Gather and prep ingredients.
- Grab a small sauce pot and add blueberries, lemon juice, water, vinegar, and honey.
- Bring to a boil. Boil the sauce for 5 min. Be sure to stir occasionally as the berries start to break down.
- Reduce to a simmer. Now add lemon zest. Continue to simmer for 10 min or until reduced to a nice thick consistency.
- Here’s a tip to see if the compote has reduced enough. You can dip the back of a wooden spoon into the sauce, and remove. Take your finger and run through the sauce on the spoon. Tilt the spoon about 45°. If the space you just made doesn’t fill back in; it’s ready. This is an old French technique called nappe. This technique has been used for a millennia to test a sauce’s thickness.
- Spoon finished compote into glass jars and store in the fridge for up to two weeks.
- Enjoy this compote on my favorite brunch meal of banana ‘pancakes’, or on almond flour muffins for a jam-like feel.
Nutrition Facts:
Calories- 90
Carbs- 22.8 g
Protein- 0.6 g
Fat- 0.3 g