Blueberries and blackberries—fresh or frozen—are cooked with sugar, lemon juice, and dried lavender to create a topping that’s perfect for cheesecake but that would be equally nice on ice cream.
Ingredients
2 cups blueberries
1 cup blackberries
¼ cup granulated sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon dried culinary lavender, divided
⅛ teaspoon fine sea salt
Instructions
In a medium saucepan over medium-high heat, bring blueberries, blackberries, sugar, 2 tablespoons water, lemon juice, ½ teaspoon dried lavender, and salt to a boil, stirring constantly. Cook at a brisk simmer, stirring frequently and reducing heat, if necessary, to prevent scorching as mixture reduces and thickens, 15 to 18 minutes. (Mixture should be the consistency of preserves.) Remove pan from heat.
Taste compote, being careful not to burn yourself. If a stronger lavender taste is desired, stir in remaining ½ teaspoon dried lavender. Let compote cool completely. Store in a covered container, refrigerate until cold, and use within 2 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/berry-lavender-cheesecake-squares/