Blueberry-grapefruit compote

Ingredients for 1 servings:

• 200 g blueberries
• 1 pink grapefruit(s)
• 120 g cane sugar
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• 100 ml apple juice
• 1 tsp cornstarch
• some water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 13 minutes

Tart sweetness

Clean and sort the blueberries. Fillet the grapefruit by halving it and cutting around the edge with a pointed, sharp knife, then again between the ribs. The fillet pieces can now be easily removed. Use a simple juicer to press the remaining juice from the hollowed-out grapefruit halves. Place the blueberries, grapefruit segments, grapefruit juice, sugar, cinnamon, and clove powder in a saucepan. Mix well and let it steep for about 1 hour. Then pour in the fruit juice and simmer for 3 minutes. During this time, mix 1 teaspoon of cornstarch with a little cold water in a cup until smooth, add to the blueberries, and bring to a boil. Remove the compote from the heat, pour into a bowl, and serve lukewarm or chilled. It tastes great with pancakes, semolina porridge, semolina slices, or vanilla ice cream. The grapefruit adds a slightly more tangy flavor.