I went through a phase earlier in my current pregnancy where I made this recipe on repeat for weeks. I was still nauseous most days but starting to feel like I could tolerate more than just the blandest of food. The balance of tart and sweet combo seemed like the perfect combination for what I craved at the time.
This simple compote can be used in so many ways as well. A few ideas:
- Ice cream topper
- Spooned over pound cake with whipped cream
- On toast, with ricotta
- Swirled into yogurt
- Slathered on fresh baked wheat bread
- Stirred into oatmeal or a breakfast grain bowl
- Crepe, waffle, or pancake accompaniment
I’ll be sharing my favorite recipe using this compote soon. So make some extra; you won’t mind having it on hand!
Blackberry Brown Sugar Compote
Prep time
Cook time
Total time
Ingredients
- 3 cups blackberries, washed
- ¼ cup brown sugar, packed
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- In a small saucepan over medium heat, combine blackberries and brown sugar. Cook, stirring, until blackberries start to release juices and sugar has melted. Continue to cook, stirring intermittently, until juices start to thicken and blackberries soften, about 5-7 minutes. With the back of a wooden spoon, mash up blackberries to desired consistency. Continue cooking for about 2-3 more mixtures until thickened up a little more. Remove from heat.
- Stir in remaining ingredients. Store in an airtight container up to about 3-5 days in the fridge. Can also be frozen.
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