The Compote Compilation

A cook can never have enough compotes to choose from – here's another – this time blueberry. They are quick and easy to make and have a gazillion uses – the usual suspects like toppings for pancakes, cereals and yogurt. Dressing up desserts like cheesecakes – giving that much needed sharpness - quick and simple over ice cream.

Here it is :

Blueberry Compote

250g blueberries – defrosted if frozen

100g caster sugar

juice of one small lemon

Pop the blueberries and the sugar into a medium sized saucepan and cook gently until the sugar melts and the mixture begins to thicken – add your lemon juice. This should take approximately 15 minutes. Stir occasionally taking care not to break up the fruit – this is a marathon not a sprint – be patient – it's only 15 minutes. If you must walk away from the stove then make sure you've got your timer around your neck.

When the mixture is cooked leave it to cool – then spoon into the clean jar you've got ready!

Here's one I made earlier – the compote not the jar :

Never let it be said that I don't try and save you time – frozen blueberries are available from Sainsbury's – 400g for £2.15.

Enjoy the 15 minutes of therapy nurturing your compote – I certainly did!