Blueberry-Lemon Verbena Compote
Ingredients
- 2 cups fresh blueberries divided
- 1/2 cup packed fresh lemon verbena, chopped
- 3 tablespoons water
- 3 tablespoons honey
- 1 teaspoon freshly squeezed lemon juice
- Serve with cheese and crackers
Instructions
- Place half of the blueberries (1 cup) in a medium saucepan.
- Add chopped lemon verbena, water and honey.
- Cook over medium-high heat. Once it begins to boil, reduce heat to low and simmer for an additional 10 minutes.
- Using a wooden spoon or rubber spatula gently smash the blueberries against the side of the pan.
- Add remaining blueberries (1 cup) to the blueberry mixture. Cook for an additional 6 to 8 minutes.
- Remove from heat and stir in lemon juice.
- 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.
* If serving atop waffles or pancakes, I recommend heating the compote for 1 to 2 minutes in the microwave.
