Compote is a dish of fresh or dried fruit that has been cooked in a sugar syrup. In this version, plum-y blackberries and pine-y rosemary get a sweet-tart kick from blackberry balsamic vinegar. I like Lucero Blackberry Red Balsamic Vinegar. Serve the compote alongside pork or poultry or stir into yogurt.

Makes approximately 2 cups

¼ cup granulated sugar
2 tablespoons water
2 cups fresh or frozen blackberries (if using frozen, drain juice)
1 teaspoon finely chopped fresh rosemary
1 tablespoon blackberry red balsamic vinegar*

In a small saucepan over medium heat, combine the sugar and water, and cook, stirring,  until the sugar dissolves.  Add the blackberries and rosemary, stir to coat with the syrup,  and bring to a boil. Reduce the heat to medium-low and cook until the compote has begun to thicken, about 10 minutes. Remove from the heat and stir in the blackberry-balsamic vinegar. Adjust seasoning to taste with more sugar or vinegar. Serve warm or cold. The compote will keep refrigerated in an airtight container for up to 2 weeks.  

*If you would like more information about or to purchase Lucero Blackberry Red Balsamic Vinegar, click here.