I got the recipe from Heidi Swanson's most recent cookbook, Super Natural Everyday, my summer obsession. If you didn't know this already, I've been tearing through her recipes at warp speed. This recipe, in particular, became an instant favorite. I've made three batches already, all which never last very long.
The recipe calls for a hit of ginger juice mixed in with the berries and maple syrup. Mad genius! It is the perfect wake-up call to the recipe, brightening and balancing all the flavors.
Of course, my first thought was to put it over ice cream. The creaminess of the ice cream is a perfect canvas for the compote which is tart and sweet and bright. The ice cream melts with the compote juice and makes a delicious slurp-tastic berry soup at the bottom of the bowl, my favorite part.
Here's the recipe:
2 cups blackberries, coarsely chopped
2 tablespoons maple syrup
2 tablespoons maple sugar, natural cane sugar, or muscovado sugar
1 teaspoon fresh ginger juice (if you don't have a juicer, push freshly grate dginger through a fine strainer)
1 1/2 teaspoons fresh lemon juice
Combine one-third of the berries along with the maple syrup and sugar in a small saucepan over medium heat. Gently simmer for 3 minutes. Drain the syrup through a strainer into a bowl, pressing on the berry solids to extract as much juice as possible. Discard the solids and combine the syrup with the remaining cooked berries. Stir in the ginger juice, lemon juice and salt. Taste and adjust with more lemon or ginger juice (I like mine with more ginger juice), if needed.
The compote will keep up to one week in the refrigerator.
What a perfect way to enjoy the fruits of summer. What are you doing to beat the heat? Send me your beloved summer recipes. I'd love to hear from you!