The slightly tart compôte goes well with pastries, cakes and desserts. Like with the Babas au Rhum. You can make this without pectin, simply boil the compôte down longer.
- 300gr frozen blueberries
- 3 tbs sugar
- 1/4 tsp pectin powder
- 1 tsp water
Add the blueberries and sugar to a sauce pan. Heat until simmering. Leave to simmer for 4 minutes.
Stir the pectin and water together, then stir this into the blueberries. Simmer for 3 minutes more.