When summer comes, it seems like you can never get enough berries before the season is over. Sure, you can freeze them when they are at the peak of their flavor, but those are never really as good as the fresh ones you get from the farmer’s market stall, are they?
I like to combine fresh berries with fresh herbs for an amazing kick of flavor that can’t be matched any other time of year. This blueberry thyme compote is perfect on top of a vegan lemon cheesecake, or on plain vanilla ice cream. You could even serve it with some savory seitan, breaded with the right spices. Get creative!
Blueberry Thyme Compote
2 C blueberries
1 1/2 t Earth Balance margarine
2 T sugar
1 1/2 t fresh squeezed lemon juice (optional)
1 T fresh thyme leaves, chopped
1. Place all ingredients in a small saucepan and cook over medium low heat until the sugar and Earth Balance melt and a few of the berries have burst, creating a thick juice in the bottom of the pan. Don’t overcook, or too many berries will burst and create too much juice.
2. Remove from heat and serve warm.
*Store in a tightly sealed container in the refrigerator
I have had this over panna cotta and it was to die for! I talked about it for weeks. Make this very soon.
Just wanted to let you know that I’m posting your recipe on my blog. I saw it at Foodgawker and I’m doing a blog all about blueberries! I hope to try it soon.
-Sarah
http://www.potsnplans.blogspot.com
That blog about blueberries sounds yummy Sarah! As long as you attribute the recipe to me and link back to my blog, I’m okay with you posting it. Thanks for letting me know!
I’m going to make it myself, hopefully this weekend! I will certainly attribute the recipe to you when I post about it – did you come up with that flavor combo yourself? I just cannot get the idea of blueberries and thyme out of my head since reading this recipe. I cannot WAIT to try it!
I’m glad you’re excited about it! I knew I really wanted to combine blueberries with a savory herb, and thyme seemed like a good companion – not too overwhelming, but a good balance with the sweetness of the berry. I originally made this to be paired with a lemon cheesecake, so I was keeping that in mind too. I’ve found that it’s really good on other things as well, including savory dishes. Let me know what you try it with!
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