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.
- 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.