Poured over ice cream, stacked between weekend flapjacks, or layered into this summery Sweet Corn Trifle, this vibrant berry compote captures the best of the season's fruit.
Poured over ice cream, layered in a trifle, or stacked between weekend flapjacks, this summery berry compote captures the best of the season's fruit.
Yield: makes about 1 cup
1⁄4 cup sugar
1 cup fresh blueberries
1 tbsp. finely grated lemon zest, plus 1 1/2 tbsp. lemon juice
1 tsp. chopped fresh thyme leaves
Boil sugar and ¼ cup water in a 1-qt. saucepan; cook until slightly thickened, 5–6 minutes. Gently stir in blueberries and cook just until slightly softened, 1–2 minutes. Remove from heat and stir in lemon juice and zest, and thyme; let cool completely.