Blueberry Compote

This easy blueberry compote recipe has infinite applications. Stir it into Greek yogurt with a handful of granola, or spoon it onto crepes, French toast, or waffles. Serve fruit compote alongside a pound cake or cheesecake, or swirl it into vanilla ice cream. Turn it into a silky blueberry sauce by adding a few more tablespoons of water and whisking vigorously over medium heat until all the berries burst (or even blitz in your blender), then drizzle it over pancakes or oatmeal in lieu of maple syrup.

While fresh blueberries provide the best texture, frozen blueberries work just fine. Strawberries, raspberries, and blackberries all make excellent fruit compotes; adjust the amounts of sweetener and lemon juice and zest to taste. Swap in peeled, cored, and cubed apples or pears, or experiment with other flavor profiles, like adding a dash of coriander, combining raspberries with lime juice and zest, or adding a pinch of ground cinnamon and splash of vanilla extract to apples for autumnal vibes.

Leftover blueberry compote keeps in an airtight container in the fridge for up to one week. Reheat in a small saucepan over low heat on the stovetop.