Boat Street Cafe Blackberry Compote
"From one of the best restaurants in Seattle, known for their pickles and sauces. Goes beautifully with rice pudding, bread pudding, ice cream or just by the spoonful. Good both warm and cold.From Seattle Celebrated Chefs 2."
- Ready In:
- 32mins
- Ingredients:
- 7
- Yields:
-
4 c
ingredients
- 1 lb fresh blackberries or 1 lb frozen blackberrie
- 1 cup sugar
- 3⁄4 cup dry red wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh grated lemon zest
- 1 small sprigs fresh rosemary
- 1 pinch salt
directions
- Combine ingredients in a small heavy saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until thickened and yummy smelling, about 20 minutes.
- Remove to a bowl and let cool.
- Remove rosemary sprig and serve.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
