Blackberry Compote
This sauce complements many recipes in the book. It’s wonderful with pancakes and waffles and is almost a requirement with Mom’s Blintzes (page 146). You can substitute blueberries, strawberries, or just about any berry for the blackberries with excellent results. Be sure to use freshly squeezed orange juice. Alternatively, especially if you make this with other berries, lemon juice is a good substitute for the orange juice. You can even try it with grapefruit juice. The compote can be made a couple of days in advance, if you like, cooled, and stored in the refrigerator in a container with a lid. Before serving, heat the compote over low heat until it is very hot.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Step 1
Stir together the blackberries, sugar, orange juice, and orange zest in a heavy 1-quart saucepan. Bring the mixture to a simmer over medium heat.
Step 2
Reduce the heat to low and simmer for 5 to 10 minutes, or until the mixture coats the back of a spoon.
Step 3
Spoon the compote into a serving dish.
