My friend Beth of Total Mom Haircut is doing a great segment on her blog where she’ll focus on one local ingredient per week and encourage people to submit recipes. Beth told me that this week’s ingredient would be ‘berries’ but I already had blueberries earlier in the week and there were only a few left that weren’t looking quite as vibrant as they could. For those of you who are coffee drinkers, imagine how you feel when you have to wake up a few hours earlier than normal and don’t have access to coffee. That’s how my blueberries looked:There was a faint possibility that they would be able to rise above their debilitating fatigue, but they would certainly need some help.
Berry compote is a great way to use berries that might not be fresh from the market and it’s not at all hard to make. Essentially, you’re adding some water, sugar, salt and pepper to the berries and simmering gently for around 10 minutes. From there, I add a splash of red wine (also a bit past its prime) and I end up with a dark and rich condiment ideal for serving with poultry, meat, or richer fish like halibut or wild salmon.
If your berries are fresh or you’re lucky enough to pick them yourself, please eat them plain. But if you find them in the fridge a few days later, go ahead and give them a boost. Just as you might enjoy a double fair-trade espresso in the morning, your tired berries will love being cooked into a delicious compote.
Toss 1 Handful of Berries (blueberries, strawberries, raspberries, or cherries) in a small saucepan
Add 1/4 cup water, a tablespoon of sugar, and a dash of salt and pepper
If you have some leftover red wine around, add a splash of that as well
Simmer for around 10 minutes
Of course if you have 2 handfuls of berries, double everything. The recipe is pretty easy going. The compote can be served at room temperature over a piece of grilled or sauteed pork, poultry or fish.
Enjoy and eat well.