Best 12 Blackberry Compote Recipes

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE

Steps:

• Make coconut crust:
• Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
• Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
• Shape and bake crust:
• Preheat oven to 350°F.
• Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
• Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
• Reduce temperature to 325°F.
• Make filling:
• Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
• Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.

BLACKBERRY COMPOTE SAUCE

Steps:

• Mix together water and cornstarch in a small bowl; set aside.
• Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
• Remove from heat, add vanilla, and stir.

BLACKBERRY COMPOTE

Steps:

• Place blackberries, sugar, liqueur (if using), and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries become soft and juicy, 4 to 5 minutes. Serve warm.

VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE

Steps:

• For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
• Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
• Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.

BLACKBERRY COMPOTE

Steps:

• Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice.
• Purée 2 cups blackberries with all of syrup in a blender. Force purée through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce.

BLACKBERRY BUTTERMILK PANNA COTTAS WITH BLACKBERRY COMPOTE

Steps:

• Make panna cottas:
• Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
• While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
• Make compote while panna cottas finish chilling:
• Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
• To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.

SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE

Steps:

• For terrine:
• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)
• For compote:
• Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.
• Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote.

POLENTA PUDDING WITH BLACKBERRY COMPOTE AND MASCARPONE CREAM

Steps:

• Make cake:
• Preheat oven to 325° F. and butter and flour a 12-inch round cake pan.
• In a bowl with an electric mixer beat together butter and confectioners' sugar until light and fluffy. Split vanilla bean lengthwise. Scrape seeds from pod and add to butter mixture. Beat in whole eggs and egg yolks 1 at a time, beating well after each addition, and fold in flour and cornmeal. Pour batter into pan and bake cake in middle of oven 1 hour and 15 minutes, or until golden. Invert cake onto a rack and cool completely. Transfer cake to a large platter.
• Make compote:
• In a saucepan cook blackberries, granulated sugar, and grappa over moderate heat, stirring occasionally, 10 minutes, or until sugar is dissolved.
• Pour compote over cake. Let pudding stand, loosely covered, at room temperature at least 6 hours and up to 1 day.
• Make mascarpone cream:
• In a bowl with an electric mixer beat mascarpone until light and fluffy. Add cream and granulated sugar and beat mixture until it holds soft peaks.
• Garnish pudding with blackberries and serve with mascarpone cream.

WHOLE GRAIN FRENCH TOAST WITH BLACKBERRY COMPOTE

Steps:

• Place half the blackberries in a bowl; mash into a juicy pulp. Transfer to a small saucepan with the remaining blackberries. Cook over low heat until warm, 3 to 5 minutes. Add honey to the compote.
• Beat egg yolk, egg whites, nutmeg, cinnamon, and ginger together in a bowl. Soak each slice of bread in the mixture for 10 to 15 seconds per side.
• Heat a skillet over medium heat. Cook the soaked bread slices until golden brown, about 3 minutes per side. Ladle the warm berry compote on top.

SUMMER RHUBARB AND BLACKBERRY COMPOTE

Steps:

• 1. Prepare the rhubarb. Bring the water to a boil with the sugar, cloves, and orange zest. Give a stir to dissolve the sugar, then reduce to a simmer, add the rhubarb, and cook it gently until it is just tender when pierced with a fork, 6 to 8 minutes.
• 2. Lift the rhubarb out of the pan with a slotted spoon and put it in a roomy bowl. Add the blackberries to the syrup for 30 seconds, then lift them out too and add them to the rhubarb.
• 3. Raise the heat, add the orange zest to the liquid, and boil until syrupy, when fine bubbles appear over the surface, about 10 minutes. When the syrup has reduced, let it cool for 15 minutes, then stir in the rosewater. Pour the syrup over the fruit.
• 4. Cover and refrigerate. Serve chilled, plain, with whipped cream or over ice cream.

VENISON CHOPS WITH BLACKBERRY COMPOTE

Steps:

• Make compote:
• Bring apples, brandy, and sugar to a boil in a 3-quart heavy saucepan, stirring, then boil until liquid is reduced to about 1/4 cup, about 12 minutes. Stir in blackberries and remove from heat.
• Cook venison and finish compote:
• Put oven rack in middle position and preheat oven to 500°F.
• Pat chops dry, then stir together rosemary, salt, and cracked pepper and rub all over chops.
• Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat, then sauté 4 chops, turning over once, until well browned, about 4 minutes total. Transfer to a shallow baking pan. Cook remaining 4 chops in remaining tablespoon oil in same manner.
• Roast chops in oven until medium-rare, about 3 minutes. Let chops stand, loosely covered with foil, 5 minutes.
• While chops stand, reheat compote over moderately low heat, gently stirring occasionally, until hot, then gently stir in butter, mint, and salt and pepper to taste.
• Serve chops with compote.
• *Available at some specialty foods shops and D'Artagnan (800-327-8246).