| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh blueberries |
| 2 |
tb |
Frozen passion fruit juice concentrate (such as Welch's) |
| 2 |
ts |
Fresh lemon juice |
| 1/2 |
c |
Black raspberries; if available |
INSTRUCTIONS
Cooking time: 2 minutes Preparation time: 5 minutes
1. Put 1 cup of the blueberries in small saucepan with juice concentrate
and lemon juice. Cook and stir just until berries begin to pop, 1 to 2
minutes,--most should be soft but still hold shape.
2. Transfer to medium bowl and gently fold together with remaining
blueberries and raspberries, if using. Serve warm.
Test Kitchen Note: For a sweeter compote, add about 1 tablespoon sugar to
suacepan when cooking 1 cup blueberries.
Nutrition information per serving: Calories ...... 65 Fat ............. 0 g
Cholesterol .. 0 mg
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997
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“God is unfeeling? Ha! Alongside him we’re as cold as stones”