We took the boys blueberry picking earlier this month. “U-Pick” blueberries (picking yourself) is big business in northern Indiana and Michigan. We went to an orchard not far from our house and the boys had a ball hunting for the berries among the leaves. The bushes were full of fruit and within an hour we filled three baskets of berries and were riding the tractor-pulled wagon back to the orchard fruit stand. That evening I decided to serve angel-food cake with a blueberry compote I learned from my grandmother—with a little twist of my own.  Every crumb disappeared from the plates I served. I think they liked it!

Balsamic Blueberry Compote

1 pint (2 C) blueberries

½ – ¾  C sugar

1 tsp vanilla

2-3 Tbs balsamic vinegar (the original recipe calls for lemon juice and is also very good!)

Combine all ingredients in a small saucepan, mixing well. Cook over low heat, frequently stirring. (DO NOT ADD WATER).  The juice and the natural pectin from the blueberries will mix together with the sugar, vanilla and vinegar. Cook until the mixture looks syrupy and begins to simmer. Drizzle a 1/4 cup over a slice of angel food cake^* (that, if you’re like me, you bought from the bakery in the grocery store) and top with whipped cream for a light summer dessert that looks—and tastes—like you slaved! (Makes 8 servings….or less)

*This compote is also excellent on pancakes, French toast, waffles….anything really!