Blueberry Compote

This past weekend was hot hot hot.  For those who have been saying they have missed summer hot weather this year, this past weekend was a nice big dose of that heat that we have been missing.    With blueberry season lingering, I really had a hankering for a blueberry dessert on Saturday.  Yet with our air conditioner working over time it didn't seem quite right to add more heat with the oven, so a cobbler or cake was out.  A berry compote with vanilla ice cream was the answer.

Compotes are one of the most simple items yet they are such a treat.  They can be homey and rustic or quite elegant and chic depending on how you use them.  There is also a huge variety of options and combinations out there for compotes.  I was looking for simple and the lowest number of ingredients.

Recipe: Blueberry + Strawberry Compote
Serves: 4 or so
Adapted from Gourmet

• 1 heaping cup blueberries
• 1 heaping cup strawberries
• 1/4 cup sugar
• 1 tablespoon lime zest
• 1 1/2 tablespoon fresh lemon juice
• 2 teaspoons cornstarch

Cook berries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch and then stir into blueberry mixture. Boil, stirring, 1 minute or so until mixture has thickened.

Transfer blueberry compote to a bowl and chill until cold, about 1 hour, or serve at room temperature

Enjoy!