One of the best things about this easy 15-minute recipe is that you can make it ahead of time and refrigerate it. It’s just as good cold as it is when served warm. This delightful compote is inspired by my late grandfather Jacob’s fruit compote. I was a kid, so exact details escape me, but I remember he used to cook the fruit for a long time over low heat. Grandpa’s compote contained plums and raisins and was served chilled (this stewed prunes recipe reminds me of Grandpa’s recipe). While my compote differs from Grandpa’s, it’s inspired by his, and I like to think he would approve.
Instructions
Recipe Card
Blueberries: I use fresh blueberries in this recipe. I don’t recommend using frozen blueberries. I mostly reserve frozen blueberries for smoothies. Lemon juice: Helps thicken the compote the same way it sets homemade jam. Sweetener: My favorite sweetener is stevia glycerite. The amount I use equals about ¼ cup of sugar.
Add blueberries, water, lemon juice, and a sweetener to a small saucepan. Heat the mixture over low heat. Cook for about 10 minutes, stirring occasionally. Allow the compote to rest for a few minutes, then serve. You can serve it warm or refrigerate it and serve it cold. But I use just a touch of sweetener plus some lemon juice, with wonderful results. The compote is perfectly thick and syrupy. It’s also excellent as a filling for pannenkoeken and keto crepes or a topping for keto mini cheesecakes, almond flour pancakes, keto waffles, chaffles, Greek yogurt, frozen yogurt, or keto ice cream. But my favorite way to serve it is as a topping for my amazing keto cheesecake, as shown in the image below:
