Blueberry & Lime Compote
A sweet, jammy blueberry & lime compote that's great with cheesecake, pancakes, ice cream & loads more. It's quick & easy to make and full of flavour.
Servings: 6 People
Equipment
- Saucepan
- Microplane/Grater
Ingredients
- 400 g Blueberries (See Notes)
- 100 g Caster Sugar
- Zest Of 2 Limes
- 40 ml Lime Juice
- A Pinch Of Sea Salt
- 1 tsp Vanilla Paste
Instructions
- Add the blueberries, sugar, lime zest, lime juice & salt into a medium sized saucepan.
- Set the pan over a low heat & cook, stirring regularly until the sugar has dissolved and the blueberries have started to soften. This will take 3-4 minutes.
- Give the compote a taste to check the sweetness then add in more sugar, to taste, if needed.
- Next, turn the heat up to medium, bring the compote to a simmer then cook for 8-10 minutes until the liquid has thickened. The longer you cook the compote for, the thicker it will be!
- Once cooked, take the pan off the heat then stir in the vanilla paste. Leave to cool then transfer to an airtight container & store in the fridge until needed.
Notes
1. To Cook On An Aga - Cook the compote on the simmering plate to dissolve the sugar then move over to the boiling plate to thicken.
2. Blueberries - This compote can be made with fresh or frozen blueberries. If you're using fresh, make sure to give them a good wash under cold water. Frozen berries can be used straight from the freezer but you'll need to cook the berries until they have defrosted before you bring the compote to a simmer.
3. Sugar - It’s best to add sugar in to taste, as some berries will be sweeter than others. We start with a small amount then give the compote a taste once it’s been dissolved before adding in more. Make sure to add any extra sugar in a small amount at a time.
4. Storage - Blueberry compote needs to be stored in the fridge & will keep for up to a week. It’s best to store it in an airtight container.