Science alert: Blueberries and coriander play particularly well together because they both contain the flavor terpene linalool, also found in thyme and lavender. Choose either fresh or frozen berries; both work equally well here since blueberries’ natural pectin help thicken this syrupy topping as they cook down. Serve spooned over yogurt or on toast, or top it with whipped cream for a breezy dessert.
What you’ll need
Small Saucepan
$160 At Amazon
Wooden Spoon
$9 At Amazon
Oxo Stainless Steel Measuring Spoons
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Recipe information
Total Time
15 minutes
Yield
Makes about 1½ cups
Ingredients
Preparation
Bring 2 cups fresh or frozen blueberries, 3 Tbsp. sugar, 2 tsp. ground coriander, juice of ½ lemon, and a pinch of kosher salt to a boil in a small saucepan over medium heat. Cook, stirring occasionally, until some berries have burst and compote is syrupy, 7–10 minutes.
Do Ahead: Compote can be made 3 days ahead. Let cool; cover and chill.
Recipe notes
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