Blackberry and lemon compote

Blackberry and lemon compote

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

A lovely compote to make in the autumn when you can gather blackberries from hedgerows. It is delicious served with steamed puddings, ice creams, creamy mousses and pannacotta.

Ingredients

Quantity Ingredient
500g blackberries
1 lemon
70g caster sugar, or to taste

Method

  1. Gently rinse the blackberries and allow them to dry on kitchen paper. Use a swivel peeler to pare strips of zest from the lemon and squeeze the juice of half the lemon.
  2. Put the blackberries, sugar, lemon zest and juice in a medium saucepan and cook over a low heat until the berries just release their juices, then simmer very gently until the juices become syrupy and lightly coat the back of the spoon, about 5 minutes.
  3. Allow the compote to cool, remove the lemon zest and add more sugar or lemon juice to taste.

Variations

  • To make blackberry and cinnamon compote, omit the lemon. Place the blackberries in a pan with the sugar, the juice of 1 orange and a cinnamon stick, broken in half. Cook as above, adding more sugar once cooked to taste. Leave the cinnamon stick in the compote while it cools to extract more of its flavour, but remove before serving.

    To make raspberry and lime compote, swap raspberries for the blackberries and lime for the lemon, simmering for 2–3 minutes only, as raspberries are more delicate and will release their juices as soon as they are heated. A lovely flavour combination that is well worth a try.
Tags:
leiths
desserts
baking
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