Blueberry Tarragon Compote

Blueberries are amazing this year, big and juicy.  I love their zing and eat them often.  I’ve seen it combined with basil and cinnamon, but recently seen tarragon added.  I had to try it.



Tarragon is similar to anise, but not as strong.  I just took a leaf and a few berries and tossed them in my mouth. It was love at first taste! They go together well.  So well I made a simple compote to serve over ice cream or whatever else might come to mind….pancakes, pound cake, scones,  mixed in yogurt….


Instead of using lemon juice, I added Limoncello (Lemon liquor) which adds a little complexity to a simple sauce.  This sauce is quick, easy and above all versatile.  Try this one while the berries are at the height of their season.




You’ll need:

2 1/2 cups fresh blueberries, divided

1/2 cup raw sugar

2 tbs Limoncello liquorIMG_4445

2 tbs water

1 tbs minced fresh tarragon leaves

In a small pan, combine 2 cups of berries with the remaining ingredients over medium low heat.  Cook until sauce begins to thicken and the berries have burst.  Turn off heat and stir in remaining berries.  Allow to cool.  Serve over whatever you like and sprinkle with sliced almonds.  Enjoy!


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