Recipes

Blueberry-Peach Compote

Friday, July 17, 2015


Courtesy:  Deneen Mueller


Ingredients
3 peaches 
1 tsp cardamom (or more to taste)
2 pints blueberries
2 whole star anise
3 T coconut oil
Few gratings of whole nutmeg
2 tsp cinnamon
Maple syrup to taste


Directions
Heat sauté pan over medium heat. Add coconut oil. Allow to melt & get hot. Add peaches & sauté for several minutes until semi-soft. Stir in blueberries. Add cinnamon, cardamom, star anise & nutmeg. Turn heat to low. As fruit cooks, it will breakdown & create a sauce. Sweeten with maple syrup to taste. Top Basic Polenta with compote.  Optional:  top with toasted almonds & coconut. Read More...



Go Back


Tags

Vegan prosciutto yogurt carrot top chilies coeur a la creme shiitake walnuts Salsa bean thai vegetarian stuffing onions flank steak chili cream cheese rhubarb daisy goat Cheese Side kirsch heavy whipping cream bloody mary bell pepper bulgar muffins collins tortillas gratin chipotle onion ramps wrap parmesan Squash egg noodles fennel seeds basil berry tuscan casserole Butternut kalamata cauliflower baby bok choy watercress bacon cheese Shitake Mushrooms verde gorgonzola pecans pumpkin shitake chocolate chimmichurri sandwiches hickory strawberries cornmeal beer couscous plum anise sherry carrot fronds coconut milk biscuits kluski Farmers' Market Tomatoes almond milk shallots peas poblano bbq meatballs wheat flour bulgar wheat beef creme Corn chicken dinner salad pasta habanero curry vanilla wafers pine nuts eggs cream cucumber gouda bayeldi beet jack baguette bok choy Jerusalem artichoke rouille Soup Potato peppers celery root pudding pancake feta nectarine buttermilk pears sauce imam latkes plum tomatoes cranberry fondue fraiche pecan bosc tomatoe flank chiles scallions leeks oats pork chop hazelnuts spelt white beans pie Drinks chicken butter reggiano snow peas shelling sour cream gruyere celery hearts anchovy Kale turnip garlic frittata dill mushroom Cider Tomatillos roasted pickled mushrooms Leek okra blueberry Spinach Swiss Chard tomato juice lemon grass peach jam almonds cake melon strawberry spiced winter squash sweet potato yellow onion chorizo dijon potatoes paste coriander bread pudding egg gin parmigiano carrots tomato corn pie tart green pepper sandwich dilly Spread Beans cilantro beet greens strata Apple fritter fennel bulb pesto arugula honey caesar slaw maple Rice wine vinegar pepper tenderloin bruschetta radish panzanella artichoke maple syrup sausage celebration scapes chimichurri green beans kohlrabi sunchokes brown sugar cockaigne turnips Bread olives lettuce syrup pineapple crisp swiss remoulade currants Salad polenta shrunken heads zucchini sesame celeriac crepes asparagus Recipes chives jack cheese fennel Chevre tostadas compote conserve vegetable mint chili peppers autumn Poblano Chili Dressing spring plums barley blue cheese tomato walnut oil cointreau absinthe gazpacho carrot tops Greens fritters pork apples radishes steak Red Onion vinaigrette beets cantaloupe sweet Eggplant Cranberry Beans mustard greens sour capers buckwheat knots wasabi coeur