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


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