Blueberry Balsamic and Walnut Compote
Blueberry Balsamic and Walnut Compote
Directions
- Boil water, sugar, and lemon peel in a saucepan, uncovered, 5 minutes.
- Discard zest.
- Stir in blueberries and vinegar and simmer, stirring occasionally, until blueberries begin to burst. Add in the chopped walnuts and cook for an additional minute.
- Remove from heat and allow to cool
Ingredients
- 1/4 cup water
- 1/8 cup sugar
- 1 strip lemon peel
- 1/2 cup Peak Fresh Produce® blueberries, washed and drained
- 1 tbsp Roma® Balsamic Vinegar
- 3 tbsp Magellan® Walnuts, toasted and chopped
Chef Lou Rice - Division Executive Chef, Performance Foodservice - Ozarks
