Blueberries peak in the Midwest in July. I buy big boxes of the large, super sweet berries at the local farmers market. At home, I rinse, sort, and pat them dry before freezing the berries on sheet pans. Once frozen solid, I transfer the berries to freezer bags for easier storage.
This summer, I’m combining blueberries with dark red plums for a simple fruit compote seasoned with a little lemon rind. The compote can be frozen in small containers for several months. It will keep in the refrigerator for a week or two.
Serve the sweet-tart fruit sauce over pancakes and waffles. Dollop it over slices of pound cake and ice cream for a simple dessert. Or, toast thick slices of hearty bread and then spread the bread thickly with ricotta cheese. Top with the blueberry plum compote for an easy summer breakfast.
The blueberry compote makes a beautiful topping for panna cotta, a light and creamy Italian-inspired summer favorite. Literally cooked cream, panna cotta gets soft from a touch of plain gelatin. A combination of dairy products gives it flavor and texture. Creme fraiche and yogurt add a nice tang that complements this sweet fruit topping.
Pack the panna cotta in pretty jars. When they are set, top with a layer of the blueberry compote. Set the lid in place for easy transport to picnics and concerts in the park.
Blueberry-Plum Compote
Note: Look for ripe, yet still slightly firm, plums for this recipe; those with deep red flesh have a wonderful sweet flavor.
Makes 3 1/2 cups- 3 cups (18 ounces) fresh or frozen blueberries
- 4 large red or black plums, pitted, thinly sliced, about 1 1/2 cups
- 1/3 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons water
- 1/2 teaspoon grated fresh lemon rind
Put blueberries, sliced plums, sugar, salt, and 2 tablespoons water into a medium-size saucepan. Heat to a boil over medium heat. Reduce heat to low. Cook uncovered, stirring often, until berries burst and sugar completely dissolves, about 5 minutes. Remove from heat.
Stir in lemon rind. Cool completely. Refrigerate covered up to one week, or freeze in small containers for up to several months.
