Today I’m making a recipe from one of my cookbooks that requires a Blueberry Compote. Behold!

Basic fruit compotes are pretty easy to make and they’re a great way to use up old fruit. All you have to do is take the fruit and add it to a saucepan, then add about 1/3 cup sugar for every 16 ounces of fruit. Cook it over medium-high heat until it’s thick, then serve it over pancakes, waffles, or whatever baked delicacy floats your boat!

This particular compote is destined to be a filling for some sweet rolls, using a recipe from one of the Magnolia cookbooks, which are actually quite good and whose recipes usually turn out to be spot on.