I made this blueberry compote specifically to go at the bottom of my sous vide crème brûlée. I always have frozen blueberries at home and find they work best in this type of recipe.
While cooking I usually have Sky News playing in the background. The television is close enough to the kitchen that I can hear what is going on. And if something sounds interesting I can always go and watch. The other day they were having a discussion about under-taking. This is when someone overtakes in the slow lane. The discussion centred around how dangerous it is, and that the fine for doing so might even be more than driving slowly in the fast lane. In South Africa we drive on the left and the rule of the road is drive left, pass right. However, this is so often not adhered to. While driving home from work I was in the right hand lane. Once I had overtaken the car in the left lane I signalled my intention to move across.
I looked in my mirrors and saw a car behind me which did not concern me at all. But as soon as I started moving to change lanes, there he was, right next to me. He obviously had not seen my indicator and was now breaking the law. I must say I got quite a fright and was so glad I had advanced driver training. He was not the only idiot on the road that day. When I had stopped to turn right into the centre where our post box is a car coming towards me indicated they were turning right as well. That meant I could go – except he had clearly made a mistake and at the last-minute turned off his indicator and came straight at me. I accelerated and made it across the road before he slammed into my car.
Click on the links for conversions and notes.
- 250 g frozen blueberries
- 25 g honey
- Place the blueberries and honey into a small sauce pan
- Bring to a simmer on the stove over a low temperature
- Once the liquid has thickened remove from the heat and set aside to cool