Blueberries peak in the Midwest in July. I buy big boxes of the large, super sweet berries at the local farmers market. At home, I rinse, sort and pat them dry before freezing the berries on sheet pans. Once frozen solid, I transfer the berries to freezer bags for easier storage.
This summer, I’m combining blueberries with dark red plums for a simple fruit compote seasoned with a little lemon rind. The compote can be frozen in small containers for several months. It will keep in the refrigerator for a week or two.
Serve the sweet-tart fruit sauce over pancakes and waffles. Dollop it over slices of pound cake and ice cream for a simple dessert. Or, toast thick slices of hearty bread then spread the bread thickly with ricotta cheese. Top with the blueberry plum compote for an easy summer breakfast….