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Warm Blueberry and Mango Compote

Yield 4
This fruity compote can also be served with pancakes or waffles or even as a topping for angel food cake. If mangoes are unavailable, substitute nectarine or peeled peach slices. Be sure to taste the compote before serving; you may need to stir in a little more sugar, depending on the ripeness of the fruit.

Ingredients

  • 1 medium mango
  • 1/2 cup fresh or frozen blueberries
  • 3 tablespoons sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely chopped candied ginger
  • 1/4 teaspoon finely grated lemon zest

How to Make It

  1. Peel half the mango and cut 1/2 -inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into 1/2 -inch dice.

  2. In a small nonreactive saucepan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly.

  3. Make Ahead: The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving.

  4. Serve With: Pancakes or waffles.

  5. Notes: One serving: Calories 88 kcal, Protein.4 gm, Carbohydrate 23 gm, Cholesterol 0, Total Fat .2 gm, Saturated Fat .1 gm