Monday, September 30, 2013

Peach and Blueberry Compote

825 grams canned peaches, drained, cubed
425 grams canned blueberries
1/4 cup sugar
2 small pieces of ginger, peeled
2 tablespoons calamansi juice
a pinch of salt

Compote is fruit, usually berries, cooked or preserved in sugary syrup. Sadly, fresh berries are rare and cost a lot of money in Manila, so I had to use canned fruit for this one.

Strain the syrup from the blueberries, but don't completely drain it. The juice would serve well as the syrup for the compote.

In a large pot over medium heat, add the peaches and mix in the blueberries. Add the sugar, calamansi juice and ginger then mix evenly while adding a pinch of salt.

Bring to a boil while stirring every couple of minutes or so. Once the mixture boils, cook for ten to fifteen minutes, then let it cool.

I stored mine in a glass jar, and was served over vanilla ice cream the following day.


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