BLUEBERRY GRAPEFRUIT COMPOTE

A complete breakfast

4 SERVINGS (MAKES 1 CUP) / 15 MINUTES

INGREDIENTS

2 cups frozen blueberries

¼ cup granulated sugar

1 Tbsp. grapefruit zest

1 Tbsp. grapefruit juice

METHOD

Add blueberries, sugar, and grapefruit zest and juice to a medium skillet over medium heat. Stir and bring to a constant simmer, stirring occasionally. Let cook until thickened and syrupy (compote will continue to thicken as it cools), about 7-10 minutes.

Serve over pancakes, oatmeal, buttered sourdough toast, or yogurt and granola.

Do Ahead: Compote can be made up to three days in advance and stored for one week in an airtight container in the refrigerator. Reheat in a small pot over medium, adding water as needed to restore its original consistency.