Warm Blueberry Compote and Spiced Blood Orange Confit



I woke up this Saturday morning to yet another snow flurry. Would making and eating fruit-based yogurt toppings hasten the arrival of spring?

These two yogurt toppings were made in 10 minutes. I woke up at 7:30. Made breakfast. Took pictures of breakfast. Ate breakfast. It’s now 9:30 and I’m already blogging about breakfast. The joy of eating warm fruit toppings on cold, creamy yogurt is too great to not blog about.

One thing before we proceed: Please don’t ask me why one is a compote and the other one is a confit. I don’t know.

Two-Serving Blueberry Compote: In a small saucepan, heat up 1/2 cup fresh blueberries with 1/4 cup of powdered sugar over medium-low heat. After a minute or two, the blueberries will be soft and on the verge of disintegrating. At this point, add half a teaspoon of vanilla and a teaspoon of lemon zest. Take the compote off the heat and let cool.

Two-Serving Spiced Blood Orange Confit: Peel off the outer skin of one blood orange, leaving out the white pith, and slice very finely. Peel the remaining pith off the orange, exposing the sections. Chop up the peeled orange and remove all the seeds. Put the orange pieces, including the julienned rinds, in a small saucepan along with 5 tablespoons of sugar, one star anise, and 1/8 teaspoon ground cinnamon. Cook over medium-low heat for 5 minutes. Take off the heat and let cool a bit. (At a risk of stating the obvious, the star anise is there to perfume the confit; it’s not to be eaten and, in fact, should be removed prior to serving.)

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