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

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