RecipesBlueberry compote with Gorgonzola
Heat the blueberries until they break down, then add the oats and let the mixture simmer for about 8 minutes to thicken. Season and add the chopped cheese.
Ingredients (what you need)
400 g blueberries in their own juice or frozen (fresh in summer)
100 g instant corn flakes
chili, cinnamon, sugar to taste
20 g gorgonzola
Recipe steps
We cook the blueberries until they soften and have a more liquid consistency. Then we add the flakes and let the mixture rest in a warm place for about 8 minutes to thicken. We season it, stir in the cheese cut into pieces or finely grated, and wait for the flavors to meld well. We decorate the surface with cheese balls.
An excellent appetizer or a sweet ending to a meal. I served it after the soup as a main dish.
I have had that recipe on trimmed papers for many years.
The original recipe used Niva cheese, but I replaced it with Gorgonzola, which I think tastes better.
The spices and cheese should definitely not dominate the flavor of the blueberries; they should only lightly enhance it.
Additional information about the recipe Blueberry compote with Gorgonzola
Blueberry compote with Gorgonzola is a delicate combination of sweet and salty flavors. Soft blueberries are cooked down into an intense compote that retains their natural sweetness and rich color. When you pair this compote with creamy and bold Gorgonzola, it creates a unique gastronomic experience. This unusual mix is perfect as a dip for cheeses or as part of desserts. It complements the flavor nuances of various dishes and delights any lover of unconventional tastes.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
