Science alert: Blueberries and coriander play particularly well together because they both contain the flavor terpene linalool, also found in thyme and lavender. Choose either fresh or frozen berries; both work equally well here since blueberries’ natural pectin help thicken this syrupy topping as they cook down. Serve spooned over yogurt or on toast, or top it with whipped cream for a breezy dessert.
Contents
Ingredients
Makes about 1½ cups
2
cups fresh or frozen blueberries
3
Tbsp. sugar
2
tsp. ground coriander
Juice of ½ lemon
Kosher salt
Preparation
- Bring 2 cups fresh or frozen blueberries, 3 Tbsp. sugar, 2 tsp. ground coriander, juice of ½ lemon, and a pinch of kosher salt to a boil in a small saucepan over medium heat. Cook, stirring occasionally, until some berries have burst and compote is syrupy, 7–10 minutes.
Do Ahead: Compote can be made 3 days ahead. Let cool; cover and chill.
