Gastronomixs

Blueberry and orange compote

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Blueberry and orange compote

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Ingredients

500

g

blueberries

1

 

orange + finely diced peel

200

g

sugar

10

g

pectin

1

 

bay leaf

2

 

cloves

100

ml

crème de cassis

100

ml

red wine

Preparation method

  • Boil all the ingredients together for ten minutes.
  • Allow to cool.

Serving suggestions

  • As a component in a starter or main course with game or poultry.
  • As a component in a dessert with mascarpone and wild peach.

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