Recipe: Blueberry-Nectarine Compote with Crunchy Topping

BLUEBERRY-NECTARINE COMPOTE WITH CRUNCHY TOPPING

3 cups fresh blueberries
1 ripe nectarine, diced
3 tablespoons sugar
2 tablespoons cornstarch
1 cup sliced almonds
1/4 cup honey
1 tablespoon butter
1/8 teaspoon salt
2 1/2 cups cornflakes, lightly crushed

In a large saucepan, combine blueberries, nectarine, sugar and cornstarch; over medium-low heat, bring to a simmer. Cook, stirring frequently, until fruit is tender and mixture is thickened, about 10 minutes; set aside.

In a large nonstick skillet, combine almonds, honey, butter and salt. Over medium heat, cook and stir until almonds and honey turn golden amber, about 5 minutes.

Remove from heat and stir in cornflakes. Spread onto a baking sheet lined with parchment or foil. Allow to cool 10 minutes, then break into small chunks.

Divide blueberry mixture into 6 serving bowls or dessert glasses; sprinkle each with crunchy topping.

Servings: 6 (about 2/3 cup each)
Source: U.S. Highbush Blueberry Council