Compotes were not on my radar until this past winter when I made my first Challah. The next day I had to make french toast. Homemade Challah demands to be made into french toast. Duh. I had everything I needed except syrup. Enter: compote. I had frozen berries in my freezer and a recent recipe from The Pioneer Woman. Her recipe wasn’t quite a compote, but it was close enough. For that french toast I threw whatever I had in a pot and hoped it was good. It was. Here, I’ve stripped the sugar to a mere 2 tablespoons of honey and amped up the tang with lemon. The cardamom was a call to something different. I like it in the background. It adds earthiness. If you let this cool for 30 minutes it will gel a bit, but still run down your fluffy stack of pancakes.
I put it on oatmeal.
And over stuffed french toast.
- 1 8 oz package fresh blueberries
- 1 8 oz package fresh raspberries
- 2 tblsp honey
- ¼ tsp cardamom
- ¼ tsp cinnamon
- Zest and juice from half a lemon
- 1 tblsp corn starch
- 1 tsp vanilla extract
- Place berries, honey, cardamom, cinnamon, and lemon zest and juice in a sauce pan over medium high heat. Bring to a boil stirring frequently and mashing berries as they cook. Reduce heat to simmer cook for 10 minutes.
- Stir in corn starch and cook for 2 mins.
- Stir in vanilla extract.
- Serve warm.