Whisky, Ontario Wild Blueberry Compote

Coming into fall, we start to gear up and think about fall menus, dishes and preserving.

Earlier this week I was asked to make this blueberry compote. The idea behind this in particular is to pair it in a winter dessert at some point.

In general, it's best to always use what is in season. Usually, from spring to the end of summer we start to take advantage of certain ingredients and preserve them for when it truly becomes impossible to find "Niagara Cherries" and other highly localized seasonal ingredients ...say like in January. There are many ways this is done. From salt brining, pickling, to macerating, we use any method to try best to preserve the integrity and spirit of the ingredient.

A great example is our way of "pickling" rhubarb during the spring. Rather then using a salt/vinegar solution, we go with a sugar/vinegar mix. Adding some bay leaf, star anise, and cinnamon as aromatics, and in the fall you too can have beautiful julienne pickled rhubarb paired with quail confit on a frisee salad as well.

Anywho, this recipe worked well, don't add pectin, this will be thick enough. Enjoy! (Super simple by the way!)

Whisky, Ontario Wild Blueberry Compote

Yield: 1 Cup

Ingredients:

2 Pints Wild Blueberries

1 Cup Whiskey

1 Cup Sugar

Method:

1) Make a simple syrup of the Whisky and Sugar.

2) Add the berries, set to low heat, simmer for a couple hours until noticeably thicker. Stir often. Remove from heat.

3) Either can it, or do as we do and Cry-o-vac the compote in small batches when thoroughly chilled and freeze them.