Blueberry and Grapefruit Compote
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 13 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g blueberries
- 1 pink grapefruit (s)
- 120 g cane suar
- 1 pinch cinnamon powder
- 1 pinch clove powder
- 100 ml apple juice
- 1 teaspoon cornstarch
- some water
Print Recipe
Pin Recipe Instructions
- Clean and sort the blueberries. Fillet the grapefruit by halving it and cutting it around the edge of the fruit with a sharp knife and then again between the dividers. Now you can easily pull out the fillet pieces. Use a simple juicer to squeeze the remaining juice out of the hollowed out grapefruit halves.
- Put the blueberries, grapefruit fillets, grapefruit juice, sugar, cinnamon and clove powder in a saucepan. Mix well and let steep for about 1 hour. Then add the fruit juice and cook for 3 minutes. During this time, stir 1 teaspoon cornstarch with a little cold water in a cup until smooth, add to the blueberries and bring to the boil.
- Remove the compote from the heat, pour it into a bowl and serve lukewarm or chilled. It tastes very good with pancakes, semolina porridge, semolina slices or vanilla ice cream. The grapefruit creates a somewhat bitter taste.
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