One day while cooking some blueberries, it occurred to me that the sharp taste of a sizable shot of gin would nicely complement the berries, so I reached for the bottle and poured some in. Gin’s herbaceous flavor does indeed marry nicely with blueberries—it can hardly be tasted once cooked, but somehow it just rounds out the blueberry notes. Now, whenever I cook with blueberries, a bit of gin finds its way into the mix.

　　

Ingredients

makes 2 cups (500 ml)

　　2 1/2 cups (12 ounces/340 g) fresh or frozen blueberries

　　1/4 cup (50 g) sugar, plus more to taste

　　2 tablespoons (30 ml) gin

　　

Step 1

In a medium saucepan, combine the blueberries, sugar, and gin. Cook over medium heat, stirring occasionally, until the berries soften and release their juices.

　　

Step 2

Remove from the heat and let stand, uncovered, and let cool to room temperature. Taste for sweetness and add more sugar, if desired.

　　

Storage

Step 3

This compote can be stored in the refrigerator for up to 3 days. It’s actually better when prepared a day in advance, which gives it time to thicken nicely.

　　

Variation

Step 4

If you don’t wish to use gin, you can substitute water and a good squeeze of fresh lemon juice.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.