Blueberry-Peach Compote

Friday, July 17, 2015

Courtesy:  Deneen Mueller

3 peaches 
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste

Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote.  Optional:  top with toasted almonds & coconut. Read More...

Go Back


pecans crepes scapes bacon pine nuts onions pecan celeriac asparagus chimichurri blueberry wrap bok choy fritter carrot top Spread creme pork bell pepper habanero cointreau coconut milk Poblano Chili turnips vanilla wafers Corn poblano sauce jack cheese compote pasta chiles jam fraiche baguette beet cantaloupe Cider fennel seeds Eggplant sherry lettuce imam onion strawberry beet greens beets carrot fronds flank almonds Swiss Chard Butternut syrup green beans Tomatoes daisy tomato juice panzanella ramps barley Greens cheese blue cheese sandwich nectarine pickled conserve fondue walnuts Kale Beans Squash collins parmesan biscuits Red Onion cornmeal cilantro gratin potatoes strata Jerusalem artichoke sour hickory snow peas leeks watercress cucumber paste heavy whipping cream pears bloody mary peppers pineapple Soup tuscan dill tomatoe goat Cheese Chevre tomato garlic stuffing apples celery hearts bayeldi brown sugar chimmichurri cranberry capers chili peppers yellow onion meatballs shiitake beef spelt pie chicken dinner salad feta maple cream cheese pudding plum Potato plums bulgar eggs Vegan vegetable vegetarian melon chipotle chili chilies egg noodles prosciutto chocolate verde white beans thai sweet celery root frittata jack pork chop Rice wine vinegar mushrooms Tomatillos Salad buckwheat cockaigne crisp slaw baby bok choy gouda absinthe radish reggiano flank steak zucchini Apple olives autumn green pepper mint bread pudding bosc fennel bulb honey sunchokes walnut oil tostadas sour cream turnip kirsch pepper fennel bbq rhubarb knots okra gin coeur shitake Farmers' Market swiss vinaigrette shelling wasabi Drinks anchovy sausage casserole bean pesto latkes muffins pancake couscous berry caesar peach cake tomato corn pie pumpkin Cranberry Beans carrots carrot tops bulgar wheat parmigiano curry tortillas chorizo plum tomatoes gorgonzola sesame Salsa roasted cauliflower tenderloin kalamata Side rouille scallions buttermilk chicken celebration artichoke sweet potato lemon grass shrunken heads chives butter steak remoulade arugula basil gruyere dilly spiced winter squash Shitake Mushrooms anise tart hazelnuts almond milk polenta coeur a la creme gazpacho Bread mustard greens kluski Dressing radishes egg shallots Spinach beer fritters mushroom dijon currants oats Recipes cream bruschetta yogurt Leek wheat flour sandwiches peas strawberries coriander maple syrup spring kohlrabi