The Eli's Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend by Maureen Schulman & Tara Lane & Jolene Worthington & Diana Moles

Author:Maureen Schulman & Tara Lane & Jolene Worthington & Diana Moles [Schulman, Maureen]
Language: eng
Format: epub
ISBN: 9781572847699
Publisher: Agate Publishing
Published: 2015-11-15T23:00:00+00:00

Blackberry Compote

YIELD: 3½ CUPS

3 cups (1½ pints) fresh blackberries, divided

½ cup water

⅓ cup granulated sugar

1½ tablespoons fresh lemon juice

1.In a small saucepan over medium heat, combine 1 cup of the blackberries, water, sugar, and lemon juice and bring to a boil. Boil, stirring frequently, for 3 to 4 minutes, until the sugar is dissolved and the volume has reduced by half. Remove from the heat and set aside to cool to lukewarm.

2.Place the blackberry mixture in a blender and purée. Pour the purée into a fine sieve over a mixing bowl and force it through. Discard any remaining seeds in the sieve.

3.Stir the remaining 2 cups blackberries into the mixture. Mix well and set aside, covered, until ready to use.

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