Ingredients

Method

• 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

Method

Ingredients

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.