Blueberry Compote

1. 1

   Place the sugar in a medium pot.

2. 2

   Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar.

3. 3

   Add 1/3 cup water and bring to a boil over medium heat, without stirring.

4. 4

   Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.

5. 5

   Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).

6. 6

   When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot.

7. 7

   The sugar will harden.

8. 8

   Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.

9. 9

   Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil.

10. 10

    Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries.

11. 11

    Pour the thickened juices over the berries, and stir to combine.

No additional tips available.