I’ve been combining two of my favourite joys; flowers and baking may just be my new thing! During the spring when the lilacs bloomed, I made lilac sugar that inspired me to create delicate floral desserts and baking. Now this blackberry lilac compote has bloomed from all of this inspiration.
I love making compote because of its versatility. It is a simple and easy way to spruce up meals. You can be creative to dress up recipes and add a little flair at a moment’s notice. With this blackberry lilac compote, I made homemade flakies! Yup, you heard me, flakies! It is a puff pastry filled with whipping cream and this delicate floral compote, a treat you will not be able to resist!
With only four ingredients this blackberry lilac compote whips up in 20 minutes and adds a sense of sophistication to desserts and sweets. Make sure your lilac sugar is ready to go!
- Fresh blackberries
- Lilac sugar
- Fresh lemon juice
Anything really goes when it comes to making a compote. Some inspiration for variations can include:
- Extracts; vanilla, almond, maple
- Orange peel
- Cinnamon, cloves, nutmeg
- Edible flowers; lavender, lilac, camomile, rose
- Mint, basil, thyme
- Ginger root
- Strawberry, Raspberry
- Black Raspberries
- Combination of fruit; ie. mixed berries, strawberry rhubarb, etc.
Frozen Fruit: You can use frozen fruit to make compote as well. There is no need to defrost the fruit, just add to the pot and cook as you would with fresh fruit. If frozen fruit has a lot of ice on it, I would give it a rinse first as this will add more liquid that will probably have a freezer taste to it. And no one wants that in a compote!
Substitution: I hope you enjoy this recipe and the simple sweet version of adding lilac sugar to the compote. If you don’t have lilac sugar you can substitute granulated sugar. But if you can remember the next time you see lilacs blooming grab a bunch. Then you can make some sugar of your own to store away for some of this compote and other recipes here on the blog.
Here’s everything you need to know about compote
What is Compote? Compote means mixture in French and is made using whole fruits, sugar that is cooked in water and/or spices. It can be served cold or hot. The end result is similar to a homemade jam but is silkier and the fruit bursts with freshness. Jam is thicker and will last a lot longer than a compote.
Storing Compote: Compote should be consumed within 2 weeks. You can freeze compote for up to 2 months but it is not meant to be canned or preserved like jam for months and years ahead. It is simple to make and is meant to be used within a few days.
How to use compote: Now comes the fun part! You can literally add compote to anything your heart desires.
- Meat; pork, chicken, duck, beef, lamb
- Waffles, pancakes, oatmeal, granola, French toast
- Ice cream, yogurt, pudding
- Cheese & meat boards, crostinis
- Cheesecake, cake, scones
How To Make Lilac Compote
Step One: Add blackberries, lilac sugar, lemon juice and salt in a pot. Stir together and bring to a boil.
Step Two: Boil for one to two minutes. Reduce heat to a simmer and simmer for approx. 20 minutes or until juices have thickened.
Note: The thickness of the compote will depend on how ripe/juicy the blackberries are and how long you boil the mixture. The longer you boil the thicker the compote. See the images below for different thicknesses – one is using very ripe blackberries and the other is using blackberries that are firm and less juicy.
Happy Baking Friends!Print
Blackberry Lilac Compote
This compote has a delicate floral flavour of lilacs with sweet bursts of blackberries. Top off ice cream, pancakes, French toast, or you can add it to a cheese platter and enjoy with a bottle of wine.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 1 cup 1x
- Category: Sauce
- Cuisine: French
- 2 pints (12 oz) fresh blackberries
- 1/4 cup lilac sugar
- 1 1/2 Tablespoons fresh lemon juice (approx. 1/2 a lemon)
- pinch of salt
- In a pot on medium high heat add blackberries, lilac sugar, lemon juice and salt together. Mix to coat the berries. Bring to a boil.
- Let boil for one to two minutes. Stir and reduce heat to a simmer.
- Simmer for 20-25 minutes until the liquid has reduced and starts to thicken (you may need to squish some of the blackberries with the back of a spoon if your berries aren’t ripe enough).
- Let compote cool and jar.
Compote will thicken as it cools. Refrigerate to thicken further and store in the fridge for one week or freeze for two months.
For a thicker compote boil until liquid has almost dissipated. This will also depend on how juicy your berries are, if you don’t have juicy, ripe berries your compote will be thicker.
You can substitute granulated sugar for the lilac sugar .
- Serving Size: 1 Tablespoon
- Calories: 22
- Sugar: 4.2g
- Sodium: 12mg
- Fat: 0.1g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5.3g
- Fiber: 1.1g
- Protein: 0.3g
- Cholesterol: 0
Keywords: Compote, Sauce, Lilac, Fruit
Yes, you can freeze the compote in a sealed glass jar for up to 2 months. Make sure the compote is cooled and at room temperature before freezing. And leave room at the top of the jar for the compote to expand.
No, you can substitute granulated sugar for lilac sugar.
A jammy compote is due to over-boiling. A compote can be as thick as you like by boiling the juices off leaving a thicker, fruitier compote. You can make it as thick or juicy as you like by adjusting the boil time. The ripeness of the fruit may be a factor as well. The juicer the fruit the runnier the compote can be.
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