Quick blueberry compote

After the novel that was Tuesday’s post, I’ll keep this short and (literally) sweet. Years ago, I saw a recipe in Health Magazine for a blueberry pancake sauce, and this compote is loosely derived from that. I never actually saved it or wrote it down, so ever since I first tried it, I’ve winged it, and permutations along the way have been inevitable. I don’t know if it even resembles the original anymore, but I DO know that it’s fast, easy, and so tasty that I used to eat the leftovers out of my fridge with a spoon between classes in college.

1 lb. frozen blueberries
1/4 cup fresh-squeezed orange juice
3 Tbsp [raw] sugar
Pinch of salt
2 Tbsp warm water
2 tsp cornstarch
1/4 tsp vanilla extract
Orange zest (optional)

In a small saucepan, combine the blueberries, orange juice, sugar, and salt.

Bring to a boil over medium heat and cook, stirring occasionally, until the blueberries begin to burst, about 10 minutes. In a small bowl, whisk together the warm water and cornstarch. Add to the saucepan and bring the mixture back to a boil. Cook, stirring constantly, for 2-3 more minutes, until thickened. Remove from the heat and stir in the vanilla and orange zest, if using. Serve warm.

I made this blueberry compote along with French toast for brunch one weekend morning, modeling it after the Floridian French toast platter Matt ate at First Watch (which I showed you in the last entry). Blended lite silken tofu, soymilk, vanilla, and a dash of cinnamon comprised the batter in which I soaked whole grain bread slices, then pan-fried them until golden. I topped them with sliced bananas and fresh raspberries, dolloped pools of blueberry sauce around the edge, and dusted the whole thing with powdered sugar. Matt devoured his just like that, while I added a drizzle of maple syrup to mine. This is just one way to use this versatile sauce—try it with pancakes, waffles, crêpes, or oatmeal at breakfast; with grilled tofu or fake chicken at dinner; over ice cream, shortcakes, or cheesecake for dessert; or simply eat it with a spoon.

Yield: 4 large servings.
Per serving (about 1/2 cup): 106 calories, .8g fat (2g sat), 26.1g carbs, 4g fiber, .6g protein.

If you like this, you might also like…
Overnight steel-cut oatmeal
Blueberry cornbread muffins
Homestyle blueberry cobbler