Blueberry Basil Compote

Blueberry Basil Compote

Let’s get one thing clear. I do not like blueberries. Those evil little, slimy, purplish, balls of dread. I, generally, don’t like how they taste or feel. Landon thinks I’m crazy because of that. He’ll finish off a pint every day if we’d let him. We’d probably save so much money just getting a blueberry plant (bush?). The only way I’ll eat blueberries is in pancakes, and sometimes even that is pushing it.

So imagine my dismay when Josh decided he wanted to slap blueberries on perfectly good french toast. Grrrr. But, in his defense we had some blueberries that needed to be used after Landon had already had his fill. So we decided on making a compote.

I love saying that we made a compote. It sounds so much fancier than it actually it. In case you’re wondering a compote is a fruit sauce. Super easy to make, and really yummy. They can be super sweet or even savory. We could have taken the extra time and processor to make a coulis (coolie), but decided on just making the compote.

So really quick. A compote/coulis is a fruit sauce that consists of fruit (dur) and a sugar syrup, like a simple syrup. The difference between a compote and a coulis is primarily the texture. A compote is chunky, the pieces of fruit are still identifiable. Whereas a coulis is with pureed fruit and makes more of a traditional sauce.

So, to kind of change things up a bit, we decided to throw some basil in it as well. We had a little garden with some herbs and such, and wanted to use them before they got attacked by the incoming downpours and eventual frost.

basil lovely

What?!?! Basil in fruit!?!? Are you mad!?!?!?

Maybe a little bit. But seriously, it’s really good. Very good. The basil totally makes whatever it is about the blueberries I dispise and throws it out the window. I could eat that stuff with a spoon, which is surprising to me.

So, I figured I’d share the recipe with you all.

1 pint fresh blueberries
2 handfuls basil (half rough chop, half chiffonade)
2-3 TBS basil infused water
3 TBS sugar

Wait! What in the heck is a chiffonade cut?!?! Simplest term, it’s just cutting really thin ribbons of leafy greens. I’ll add a video (courtesy of at the bottom of this page on how to do that.

So, here goes nothing!

1. Start wieh making a basil infused water. Easy, take about a cup of water on boil. Throw in one handful of the roughly chopped basil. Let this steep anywhere from 10-15 minutes, you really want to draw that flavor out into the water. More or less depending on how basily you want it to taste. Once that’s done, remove all the little pieces of basil and save the water. If you have it on hand already, great! If not, go ahead and get this out of the way.
2. In a sauce pan add HALF of the blueberries
3. Add 2-3 TBS of the basil infused water
4. Spinkle sugar on top, let this simmer away, stirring frequently. 10 minutes
5. Add last half of blueberries and fold them into the sauce (fold them in to maintain the shape and texture).

Blueberry Compote fixed

6. Add the last bit of basil and let simmer an additional 5 minutes, until it’s your desired thickness. We like ours fairly saucy. Stirring gently.

Done. Literally that easy.

If you don’t want to spend 15-20 minutes making it. It also can be as easy as just throwing everything into a sauce pan at once and simmering until everything breaks down and reduces. This does lose some of the texture though. The key is low and slow. You can also forgo the basil water, and just throw half the basil into the mix at the get go, and the other half near the end. Your choice.

basil blueberry french toast use

We poured ours over french toast. We’ve done the same thing with strawberries for pancakes, and mixed berries for sponge cake. And of course, we had to top ours off with a little bit of whipped cream and basil.

Seriously, it was so good.

I think I found a way to make blueberries delicious!

And as promised… video on how to Chiffonade…


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