Go Back

Blueberry-Peach Compote

Friday, July 17, 2015

Courtesy:  Deneen Mueller

3 peaches 
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste

Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote.  Optional:  top with toasted almonds & coconut.


Photo: Sara Graca

Go Back

Go Back


Jerusalem artichoke dill pesto pine nuts cilantro vegetarian Drinks gazpacho peas Spread yellow onion Salad bean habanero goat Cheese coeur thai panzanella fritter carrots egg noodles plum tomatoes sherry gruyere Recipes plums kirsch Shitake Mushrooms fraiche verde snow peas tostadas zucchini cream cheese chorizo berry Farmers' Market cockaigne chimichurri kalamata bruschetta roasted pecan gouda radish eggs polenta chilies imam nectarine onion tart pickled turnip bread pudding paste tuscan sesame celery hearts beets Soup Tomatoes Chevre baguette cranberry strawberry jack cheese buckwheat lettuce shelling spiced winter squash walnut oil carrot tops buttermilk latkes compote vegetable brown sugar Eggplant prosciutto Corn pork chop pancake bok choy sauce beet greens almonds jack fennel gorgonzola rouille feta tomatoe potatoes sweet potato sausage Side curry Rice wine vinegar cantaloupe radishes butter tenderloin Red Onion parmigiano swiss sunchokes sour conserve pie reggiano hazelnuts green pepper chicken caesar honey apples maple pineapple stuffing lemon grass mushrooms Apple cornmeal blueberry tomato corn pie cake gratin shitake basil remoulade Dressing celery root coriander onions chimmichurri green beans mustard greens maple syrup Leek artichoke sweet pepper steak ramps cream Squash fondue carrot fronds absinthe creme chili chipotle baby bok choy okra bulgar wheat white beans Greens watercress scapes pasta strawberries sandwiches crisp Butternut tortillas slaw anchovy strata leeks jam shiitake gin wasabi chocolate cointreau pumpkin crepes currants dilly beer tomato juice autumn asparagus bayeldi cheese bbq pork chili peppers mint Kale bloody mary Vegan Salsa couscous wheat flour shrunken heads olives fennel bulb fritters arugula coeur a la creme cauliflower oats chiles sandwich casserole pudding Potato Swiss Chard tomato walnuts kohlrabi spelt turnips peach yogurt beef meatballs kluski wrap Bread pears pecans beet celebration dijon collins poblano flank steak bacon garlic bosc hickory chives barley capers almond milk knots melon Beans vinaigrette spring plum bulgar flank shallots cucumber sour cream heavy whipping cream fennel seeds Spinach Poblano Chili frittata blue cheese biscuits peppers egg scallions anise vanilla wafers chicken dinner salad syrup parmesan carrot top mushroom coconut milk Cranberry Beans daisy rhubarb bell pepper Cider celeriac muffins Tomatillos