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Blueberry-Lavender Compote

Blueberry-Lavender Compote

  • Makes
    2 Cups
  • Cook Time
    10 minutes
  • Active time plus cooling
    plus cooling
  • Rating

Frozen blueberries can be substituted for fresh, just be sure to thaw and drain them first. We particularly like this compote with our lemon-buttermilk pound cake and ricotta cheesecake—rice pudding, or Greek yogurt.

Ingredients
  • 15

    ounces blueberries (about 3 cups)

  • ¼

    cup white sugar

  • 2

    2-inch strips lemon zest, plus ¼ teaspoon lemon juice

  • ¼

    teaspoon dried lavender

  • Pinch kosher salt

In a medium saucepan, use a potato masher or fork to mash half of the berries. Stir in the sugar, lemon zest, lavender and salt. Bring to a boil over medium-high, stirring frequently. Add the remaining blueberries and return to a boil. Reduce to medium-low and simmer, stirring occasionally, until the juices thicken and most of the berries have popped, 6 to 8 minutes. Off heat, stir in the lemon juice.

Discard the zest. Cool to room temperature.

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