Blueberry Compote

This quick and easy Blueberry compote is a perfect topping for ice cream, pancakes and pound cakes. It can also be used in layered desserts or just stirred to yogurt or eaten as is.

Yields: 2 cups (approx.)

Ingredients:

Blueberry – 2 cups
Sugar – 1/2 cup
Water – 1 cup
Cornflour – 1 1/2 teaspoons
Lemon Juice – 1 tablespoon
Salt – a pinch

Method:

1. In a pan, take the blueberries, sugar and 3/4 cup of water.
2. Cook it on medium flame until the berries turn soft.
3. Dilute cornflour in 1/4 cup of water. Add it to the cooking berries.
4. Cook for another 10 minutes until it thickens little bit.
5. Add salt and lemon juice. Mix well.
6. Turn off the heat. Let it cool down.
7. Serve as required. Best when served chilled.
8. Once cooled his can be preserved in refrigerator for 10-15 days.