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Blackberry or Boysenberry Compote Recipes


Boysenberry Compote 1

1/2 cup sugar
2 tbl brandy
5 cup boysenberries
1 1/2 tbl cornstarch mixed with
3 tbl water
Cooking Instructions:
Mix the sugar and water in a medium stainless saucepan. Dip your hands in water and use them to wipe down the sides of the pot to remove sugar granules and prevent crystallization. Cook the sugar-water mixture without stirring over high heat to a light golden caramel, about 10 minutes. Add the brandy and half of the berries to the pan. Reduce the heat to medium and continue to cook until the sugar melts, about 5 minutes. Do not overcook; you want the berries to remain whole. Remove from heat and strain the berries over a bowl. Return the juice to the pan and bring to a boil over a high flame. Whisk in the cornstarch slurry. Boil until thickened and clear, about two minutes. In a bowl, gently combine the cooked berries, the remaining fresh berries and the thickened juice.
Boysenberry Compote 2

2 cups boysenberries, blueberries (fresh or frozen)
1/3 cup apple juice
1/4 cup sugar
1 Tablespoon corn starch
Cooking Instructions:
Combine berries and apple juice in small saucepan; simmer for 5 minutes. In a separate bowl, combine sugar and corn starch and add to berry mixture, gently stirring until it boils. Remove from heat and let cool slightly (or until thickened).
Blackberry and Apricot Compote

2 Firm-ripe apricots
1/4 c Water
1/4 c Sugar
1/4 ts Freshly grated lime zest
1 c Dry white wine
1 c Picked-over blackberries
Cooking Instructions:
Halve apricots lengthwise and pit. Cut each apricot half into 4 wedges and transfer to a heatproof bowl. In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved. Stir in zest and wine and simmer 5 minutes. Pour syrup over apricots and stir in blackberries. Chill mixture 20 minutes.
Apple, Sour Cherry and Blackberry Compote
1 ½ qt Water
20 oz Sugar
2 Cinnamon sticks
2 Cloves
4 Apple
12 oz Sour cherries
1 pint Blackberries
Cooking Instructions:
Peel and core apples, cut each into 10 wedges. Bring water, sugar, cinnamon sticks and cloves to boil. Reduce and keep simmering. Add apple wedges and simmer for 5 minutes until just soft. Use a slotted spoon to remove apples and place in cherries and blackberries. Simmer for two minutes. Return apples to syrup, remove from heat and serve.
Blackberry and Red Wine Compote

675 g Ripe undamaged blackberries
2 Lemon juice of
1 Orange juice of
175 g Caster sugar (6oz)
1 Bottle red wine
85 ml Creme de mere; (blackberry 3 fl oz)
1 tb Finely chopped fresh mint
Cooking Instructions:
In a food processor blend half the blackberries with the 2 citrus juices until smooth. Strain the resulting puree through a fine sieve, into a non reactive saucepan. Discard the pips. Add the sugar and red wine over a medium heat and bring to the boil. Reduce the heat and simmer, skimming off any scum that may come to the surface, until the puree is reduced to about 450 ml (16fl oz). Allow to cool, just before serving fold in the remaining blackberries, the liqueur and the chopped mint.
Peach-Blackberry Compote with Basil Syrup

1/4 cup sugar
3 tablespoons dry white wine
3 sprigs fresh basil, plus more for garnish
2 2-1/2-inch strips orange zest
3 cups sliced peeled peaches (3-4 medium)
1 cup fresh blackberries
1 tablespoon lemon juice
Cooking Instructions:
Combine sugar and wine in small saucepan; bring to a simmer. Remove from heat. Add 3 basil sprigs and orange zest; stir to immerse. Cover and let steep for 30 minutes. Strain syrup into a small bowl, pressing on basil and zest to release maximum flavor. Shortly before serving, combine peaches, blackberries, lemon juice and basil-infused syrup in a serving bowl; toss gently to coat. Serve garnished with basil sprigs.
Greengage, Blackberry and Lemon Verbena Compote

1 kg greengages
250 g of blackberries
5 sprigs of lemon verbena
50 ml of water
100 g sugar (substitute honey if you prefer)
1 vanilla pod - split in half lengthwise
Cooking Instructions:
Split the greengages in half with a sharp knife and remove the stone. Place them into a heavy-based pan, add the blackberries, lemon verbena and the vanilla pod, then sprinkle over the sugar and pour over the water. Place the pan over a medium heat, bring to a simmer and cook vigorously, stirring once or twice, until the sugar has dissolved and the blackberries have burst and bled their inky color into the plums (about 8 minutes). Remove from the heat and allow to cool, before refrigerating.


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