Raspberry Compote with a Hint of Lemon

I am not really a breakfast person! Ever since I’ve discovered compote, however, my mornings are looking a little more cheery 🙂

Compote is a great addition to a parfait, waffles, pancakes, and crepes!


Here is a super simple recipe to make your own blueberry compote!


A small (about a quart) heavy bottomed saucepan




1 cup blueberries

1/4 cup sugar

1/4 cup water

1 tsp lemon zest

1 1/2 tbsp lemon juice


1. Bring the sugar and water to boil in the saucepan at medium-high heat. Swirl the pan around a bit to make sure the sugar isn’t stuck at the bottom. Let it cook for 6-8 mins until the mixture thickens a bit.

2. Then, add in the blueberries, lower the heat to medium, and stir gently. Cook the berries for about 5 minutes. If you’re using frozen berries, cook the berries for a little longer, about 8-10 mins.

3. Take the pan off the heat. Add in the lemon zest and juice and mix well. Let the compote sit for about 15-20 minutes, until it cools.

4. Pour it into a little jar and refrigerate and use it whenever you need it. I wouldn’t store it longer than a week or so, though.


You can enjoy it with cheese and crackers or on all sorts of breakfast items! Like this yoghurt parfait:


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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