When summertime gifts us a bounty of delicious berries, it’s natural to want them with everything. A fresh (or from frozen) berry compote is just the solution for topping everything from baked brie to yogurt parfaits.
I spoon compote onto pancakes, oatmeal, angel food cake and pound cake, and I even use it as a mixer for cocktails. One of my personal favorite applications for berry compote is as an ice cream topping. Oh yes – it’s summer! Ice cream and compote are making regular appearances on my dessert menu.
This simple Blackberry Compote with a squeeze of lime is tart, earthy, sweet and bursting with flavor. I’m also sharing a scrumptious Blackberry and Pistachio Sundae that takes the ice cream sundae experience from kiddie to gourmand.
2 cups washed blackberries (fresh or frozen)
1 lime, juice only (zest optional)
2 tablespoons honey
In heavy-bottomed saucepan, cook blackberries; lime juice; lime zest, if desired; and honey until bubbles appear around edges. Partially mash berries while cooking and bring to boil. Cook to reduce and thicken, 10-15 minutes.
Pour into glass jar or bowl, cover and refrigerate until ready to use. This compote is good for 7-10 days.
Blackberry Pistachio Sundae
1-2 vanilla meringue cookies
2 scoops pistachio ice cream
vanilla whipped cream
salted pistachios, chopped
In dish, layer vanilla meringue cookies, pistachio ice cream and blackberry compote.
Top with vanilla whipped cream, salted pistachios and cherry.
Hello Fellow Food Lovers! I’m Theresa, known in the social media universe as @meltedkc. In the kitchen, I’m all about desserts, chocolate, and good food. When I’m not crafting in the kitchen, my time is spent with family, books, and keeping myself healthy despite having multiple sclerosis. Sharing recipes and teaching others how to find success in the kitchen adds purpose and direction to my days. I hope you’ll find some helpful tips, tricks, and favorite recipes in my posts.
“Food for the body is not enough. There must be food for the soul.” -Dorothy Day