Recipes

Blueberry-Peach Compote

Friday, July 17, 2015


Courtesy:  Deneen Mueller


Ingredients
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


Directions
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


Tags

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