Description
Sweet, ripe juicy blackberries are so delicious simmered into a thick syrupy compote. Serve over your favorite pound cake for a yummy dessert.
Ingredients
Scale
- 2 cups fresh blackberries, washed *
- 2 tablespoons sugar or sugar substitute ( I used Monkfruit) **
- 2 tablespoons lemon juice
- 1/8 teaspoon cinnamon
- 1 teaspoon cornstarch ( I used 1/8 -1/4 teaspoon xanthan gum)
Instructions
- Into a medium saucepan, stir the berries, sugar, lemon juice and cinnamon over medium heat.
- Bring to a low simmer and cook for about 10 -15 minutes, stirring as it thickens.
- Sprinkle the cornstarch or xanthan gum over compote and stir to mix well. Cook for another minute or two.**
- Remove from heat and let cool before serving.
Notes
*You can use frozen berries. Don't defrost them, just cook as directed. They make take a minute or two longer.
**For a low carb option, use xanthan gum. Don't use more than 1/4 teaspoon or it could change the texture of the compote.
*** Taste the compote as it is cooking. If you like it a bit sweeter, just add a few more teaspoons of sugar.
****Store in refrigerator up to 4 days or freeze in airtight container up to 2 months.
This recipe makes about 1 cup. There are about 8 servings, allowing for 2 tablespoons of compote per serving.