Blueberry Compote

Preparation info
  • Serves


    • Difficulty


Appears in
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Compote is what I think of as a light jam, or fruit cooked in a soft sugary sauce. I love it poured over French toast with lashings of Greek yogurt and honey.

  • Store in an airtight jar in the fridge for up to four weeks.


  • 200 g frozen blueberries
  • juice of 1 lemon
  • ¼


Place the blueberries, lemon juice and cinnamon into a heavy-bottomed pan and bring to the boil. Reduce the heat to a rolling simmer. The blueberries will release quite a bit of juice, so leave to simmer until the liquid has reduced by half. Increase the heat again until the blueberries are boiling and stir in the maple syrup and sugar. Stir until the sugar is completely dissolved – about five