Recipes

Blueberry-Peach Compote

Friday, July 17, 2015


Courtesy:  Deneen Mueller


Ingredients
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


Directions
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. Read More...



Go Back


Tags

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