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Snack recipe · from the recipe book

Brown Butter Peach-Blueberry Compote

Nutty brown butter and a touch of cardamom deepen jammy peaches and bursting blueberries, brightened with lemon zest for spooning over pancakes.

Brown Butter Peach-Blueberry Compote

Ingredients

  • 3½ medium500 gPeachescut into 1/2-inch wedges
  • 1 cup150 gFrozen blueberries, unsweetened
  • 1 tbsp14 gUnsalted butter
  • 2 tbsp packed30 gBrown sugar
  • ¼ cup60 gWater
  • 2¼ tsp6 gCornstarch
  • 2 tsp10 gLemon juice
  • 1½ tsp3 gLemon zest
  • ¼ tsp0.5 gGround cardamom
  • a pinch0.3 gSalt

Steps

  1. Prepare first: cut the peaches into wedges, zest the lemon, and in a small cup stir the cornstarch into half of the water to make a slurry.
  2. Melt the butter in a medium pot over medium heat and cook, swirling, 2 to 3 minutes until it smells nutty and the flecks turn golden brown.
  3. Stir in the brown sugar, cardamom and salt, then add the peaches and toss to coat; cook 4 minutes until they start to soften.
  4. Add the frozen blueberries and the remaining half of the water, bring to a simmer and cook 5 minutes, stirring gently, until the blueberries begin to burst.
  5. Stir the cornstarch slurry again, pour it in and simmer 1 to 2 minutes until the juices thicken and turn glossy.
  6. Take the pot off the heat and stir in the lemon juice and lemon zest.
  7. Spoon the compote warm over pancakes, or cool it briefly, cover and refrigerate promptly; use within 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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