Best Polish Blueberry Soup With Apricot Compote Recipes

GRAPE, BLUEBERRY, AND APRICOT COMPOTE

Steps:

• In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve it with ice cream if desired.

POLISH TWELVE FRUIT COMPOTE

Steps:

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

POLISH BLUEBERRY SOUP WITH APRICOT COMPOTE

Steps:

• First make the compote. Place the apricots and sugar in a pan over a low heat for about 45 minutes. Stir now and then very gently, so that the apricots remain relatively whole. Transfer to a bowl, cool and chill in the refrigerator.
• While the compote is simmering, place the blueberries (reserving a few for garnish), water and sugar in a saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
• Mix the flour, sour cream and salt in a bowl and whisk until smooth. Pour in one cup of the hot blueberry mix and whisk vigorously.
• Now add the mixture to the simmering blueberries, stir well and continue to simmer for 10 minutes until the soup thickens.
• Blend in a food processor until smooth. Transfer to a bowl and leave to cool with cling film resting on the surface to prevent a skin forming. Chill until serving.
• Serve the blueberry soup chilled, garnished with whole blueberries and a blob of compote in the middle of each bowl. Enjoy the remaining compote with yogurt.