Burst blueberry compote and soft cheese

Burst blueberry compote and soft cheese

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  • 6
  • Easy
  • Fat conscious
  • 5 minutes
  • 15 – 20 minutes
  • Delheim Pinotage Rosé 2010


  • 3 x 125 g punnets blueberries
  • 1 stick cinnamon
  • 2 star anise
  • 1 vanilla pod, split and seeds reserved
  • ½ t fennel seeds
  • 1 cup grenadine
  • 3 x 200 g Duetto date-and-honey cheese

Cooking Instructions

Place a small saucepan over a medium to low heat. Add the blueberries, spices and grenadine and bring to a gentle simmer.
Leave to bubble away until the berries become plump, absorbing all the flavours. Spoon over slabs of creamy Duetto and serve immediately.

Cook’s note: Stack with savoury crackers for a free-form version of cheesecake.

Per serving: 2595.9 kJ, 1.6 g protein, 46.7 g fat, 50.7 g carbs

TASTE’s take:
The spices in the compote punch up the flavours of the blueberries and the juices trickle beautifully over the creamy cheese in this decadent, yet deceptively easy, dessert.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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