Blueberry or Blackberry Compote With Yogurt or Ricotta

Modeled on Deborah Madison’s recipe in her lovely book “Seasonal Fruit Desserts,” this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert or a very nice breakfast.

Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them). The small amount of cinnamon brings out the essence of the berries. I like to add a touch of rose water; its floral aroma is beautiful with the berries.

Don’t simmer for too long, or the compote will become more like jam – though it is also nice as a sort of jam with toast. Ricotta is richer than yogurt, so I serve less of it with the berries.

Total time: About 15 minutes

3/4 pound (2 boxes) blueberries or blackberries (about 2 1/2- 2 3/4 cups)

1/8 teaspoon ground cinnamon

2 to 3 tablespoons mild honey or agave nectar, or organic sugar, to taste

1 teaspoon fresh lemon or lime juice 

1/4 teaspoon rose water

1 teaspoon cornstarch mixed with 2 tablespoons water

2 cups plain Greek or thick yogurt, or 1 1/3 cups ricotta

1. Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally.

2. Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta.

Alternative method: I use this method with blackberries, since they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with Step 1 of the recipe.

Yield: About 1 cup compote, serving 4

Advance preparation: The compote will keep for a week in the refrigerator.

Nutritional information per serving (based on whole-milk yogurt): 233 calories; 12 grams fat; 9 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 20 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 34 milligrams sodium; 8 grams protein.