As I mentioned before, I prefer not to disturb the perfection of cheesecake with any kind of topping. However, I know that I’m probably in the minority on that one – so, last weekend, when it came time for round two of cheesecake, I decided to dress it up with a blueberry compote. A little bit tart, a little bit sweet – great for topping cheesecake, pound cake, ice cream, or anything else you can come up with!
makes about a cup and a half
12 oz fresh blueberries, divided
1/2 cup sugar
3/4 cup water
zest of one orange
juice of one orange
1.) In a small pot, combine about 8 ounces of blueberries, the sugar, water, zest, and orange juice. Bring to a boil, and then reduce to a simmer. Watch the mixture CAREFULLY – it will boil over and make a huge mess if you’re not careful! If it looks like the bubbles are rapidly making their way up the sides of the pot, just turn the burner off for a minute to allow it to cool and settle down, then turn the heat back on.
2.) Allow the mixture to simmer for about 30 minutes, stirring occasionally. The berries will burst, and the mixture will slowly reduce and thicken. Once it has thickened enough to coat your spatula or spoon, pour in the last 4 ounces of blueberries, and stir them in to the compote.
3.) Let the mixture continue to reduce for another 15 minutes or so. Remove from the heat; as it cools, it will thicken to a jam-like texture.
This compote is delicious warm, cold, or at room temp. Spoon it over your dessert, on top of yogurt, or on to pancakes… or just eat it straight from the bowl. Whatever floats your boat!