Savory Apple-Blueberry Compote
Serve this colorful fruit compote with cheeses, meats, poultry, game, fish and seafood.
1 tablespoon butter or margarine
2 Golden Delicious apples, peeled, cored, and thinly sliced
1/4 cup thinly sliced onion
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh or frozen blueberries - divided use
1 teaspoon lemon juice
- In a medium skillet over medium heat, melt butter and add apples and onion. Cover and cook, stirring frequently, until apples are almost tender, 3 to 4 minutes.
- Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt and pepper; stir in 2/3 cup water.
- Stir water mixture and 1/2 cup of the blueberries into the apple and onion mixture. Cook, stirring gently, until thickened and sauce begins to color, about1 to 3 minutes
- Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries. Serve warm.
Makes about 4 (1/2 cup) servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.