Blueberry compote
- ½ cup granulated sugar
- ½ vanilla bean
- 2 teaspoons cornstarch
- 2 cups fresh blueberries
- 2 tablespoons brandy
- ¼ cup dried blueberries
Instructions:
- Place the sugar in a medium pot. Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar. Add ⅓ cup water and bring to a boil over medium heat, without stirring. Cook about io minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
- Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a “slurry” and will help thicken the fruit juices).
- When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot.
- The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
- Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil.
- Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries. Pour the thickened juices over the berries, and stir to combine.