Blueberry Compote

Name: Blueberry Compote
Yield: 4 servings
Ingredients: 1 1/2 cup water; 1 1/2 cup sugar; 1 2 (3- by 1/2-inch) strips fresh lemon zest; 1 2 cups blueberries (10 oz); 1 1 1/2 tablespoons fresh lemon juice

From the kitchen of Carly

Bright, jammy blueberries softened in a lemon-forward syrup that tastes like summer in a bowl. The berries burst just enough to turn glossy without losing their shape. Serve warm over yogurt or cold atop pancakes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup water
11/2 cup sugar
12 (3- by 1/2-inch) strips fresh lemon zest
12 cups blueberries (10 oz)
11 1/2 tablespoons fresh lemon juice

Instructions

Boil water, sugar, and zest in a 1-quart heavy saucepan, uncovered, 5 minutes. Discard zest. Stir in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice. Serve warm or at room temperature.