For the blueberry compote, in a saute pan, combine
ater).
To make the compote: Heat blueberries, lemon juice and
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
f water, add to the blueberry mixture and simmer for 1
ream.
To make the blueberry compote mix together 1 cup of
Cook blueberries and lemon juice in a saucepan over medium-high heat until thickened, about 5 minutes. Divide compote between 2 small jars and refrigerate.
Place almond milk, almond butter, maple syrup, and vanilla extract in a blender; blend until smooth. Pour into a bowl; stir in chia seeds. Chill in refrigerator until thickened, 8 hours to overnight.
Layer chia seed pudding over blueberry compote in the jars. Top with honey and fresh blueberries.
First make the compote. Place the apricots and sugar
For the blueberry compote, cook the blueberries with 1/
Add spoonfuls of the pureed blueberry mixture and swirl with a
o set.
For the blueberry sauce: put the blueberries, sugar
br>For the blueberry cane vinegar glaze:
Make blueberry compote: In a
f the cheesecake, so the compote topping won't spill out
Preheat oven to 350\u00b0F. Grease and line an 8x4 inch loaf pan with parchment paper.
Sift flour and pumpkin pie spice together. Add sugar, berries, hazelnuts, oat bran and 1 tbsp pepitas. Whisk together butter, milk and eggs. Mix into dry ingredients until combined. Transfer to prepared pan. Sprinkle with extra berries and pepitas and bake for 50-55 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve sliced with cream cheese and berry compote.
Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
Cool compote in the refrigerator until thickened, about 30 minutes.
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes.
Serve warm and enjoy!
In a medium saute pan, saute onion in olive oil until tender, about 5 minutes.
Add mint, blueberries, sugar, and apple juice.
Cook 10 to 15 minutes.
Cool mixture to room temperature.
Arrange baguette slices on platter.
Top with a slice of brie.
Spoon on blueberry compote.
Serve at room temperature.
This recipe makes enough compote for 13 servings (a complete
ntil rhubarb is tender and compote is thickened, about 10 minutes
ntil rhubarb breaks down and compote thickens to resemble a jam
ack.
Meanwhile, prepare the compote: combine the cherries, 1/4