Blueberry-Lemon Verbena Compote
Author: Nicole
Ingredients
  • 2 cups fresh blueberries, divided
  • ½ cup (packed) fresh lemon verbena, chopped
  • 3 tablespoons water
  • 3 tablespoons honey
  • 1 teaspoon freshly squeezed lemon juice
  • Serve with cheese and crackers
Instructions
  1. Place half of the blueberries (1 cup) in a medium saucepan.
  2. Add chopped lemon verbena, water and honey.
  3. Cook over medium-high heat. Once it begins to boil, reduce heat to low and simmer for an additional 10 minutes.
  4. Using a wooden spoon or rubber spatula gently smash the blueberries against the side of the pan.
  5. Add remaining blueberries (1 cup) to the blueberry mixture. Cook for an additional 6 to 8 minutes.
  6. Remove from heat and stir in lemon juice.
  7. Serve at room temperature.
Notes
* You can use frozen blueberries in place of fresh – there’s no need to defrost them.
* If serving atop waffles or pancakes, I recommend heating the compote for 1 to 2 minutes in the microwave.
Recipe by Riegl Palate at https://www.rieglpalate.com/blueberry-lemon-verbena-compote/