Blueberry or Blackberry Compote with Yogurt or Ricotta

By Martha Rose Shulman

Published May 18, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(315)
Comments
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Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast. The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go. The small amount of cinnamon brings out the essential essence of the berries. I like to add a touch of rose water; the floral essence is beautiful with the berries. Don’t simmer for too long, or the compote will become more like jam – though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.

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Ingredients

Yield:about 1 cup compote, serving 4

  • ¾ pound (2 boxes) blueberries or blackberries (about 2 ½- 2 ¾ cups)

  • ⅛ teaspoon ground cinnamon

  • 2 to 3 tablespoons mild honey or agave nectar, or organic sugar, to taste

  • 1 teaspoon fresh lemon or lime juice

  • ¼ teaspoon rose water

  • 2 cups plain Greek or thick yogurt, or 1 ⅓ cups ricotta

  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

35 grams carbs; 61 milligrams cholesterol; 284 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 2 grams fiber; 138 milligrams sodium; 10 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.

  2. Step 2

    Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

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Ratings

5 out of 5
315 user ratings
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Comments

mjb

I make fruit compotes all the time, especially when I have a few pieces getting a little old. I love cherries and other stone fruits. I don't add cornstarch and just let it reduce down on the stove. I mix up the spices and add cloves or fresh ginger root. Its delicious and freezes quite well.

Carol F.

If you’re using blackberries, definitely toss with sugar ahead of time. I think that it helps the berries break down more consistently. Also taste midway through cooking. I needed the full three TBS of sugar. The flavors seemed a bit out of balance so I added a splash of vanilla and a pinch of kosher salt which helped. I freeze my other compotes so I will probably refrigerate half and freeze the rest for later this fall.

Kevin Osinski

Addition of rose water drew raves. Very sophisticated and dead easy.

cindy

I used honey and felt that the honey taste took over. Next time I’ll use sugar!

LizzieMac

Great recipe. Forgiving and delicious. Added lemon zest and served with @Vaughn's recent scone recipe, which I made with blueberries from my garden instead of chocolate. Served with lemon curd and whipped cream. Outstanding dessert.

Suz

I make just the berry part and eat it with my morning Greek yogurt. Very tasty.

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