Fast Fridays: Blueberries Make Great Compote Too

You may remember awhile ago, I wrote about cooking strawberries with sugar and dried figs to create an easy jammy sauce that’s perfect for eating with yogurt, cake, or ice cream. Well, today, I’m sharing with you my blueberry version. About a cup of blueberries, combined with about 1/3 cup of sugar, and a cup of chopped dried figs will basically do the trick. Simply cook over medium heat until bubbling. Keep it in the fridge for about a week. If you were inspired by a recent New York Times article on a similar idea, add a little cinnamon to your blueberry sauce.

It’s fast and easy enough to make as a last-minute hostess gift, and it’s a good idea for just about any kind of berry that you have too much of. The natural chewiness of the chopped figs add a lot of texture to the sauce, making it feel like it has more substance.

I’m currently on a whole fruit-cooking thing. I’m finding that many different fruits develop more complex flavors when paired with other ingredients and subjected to heat, so expect to hear about more ideas for cooked fruit sauces and desserts in the coming weeks.

Happy cooking!