Home
Recipes

Cos, avocado and feta salad

Avocado recipes

Cos, avocado and feta salad

Quick cheese straws

Quick cheese straws

10 minutes

Fresh tuna, coriander and goat’s cheese pasta

Pasta recipes

Fresh tuna, coriander and goat’s cheese pasta

10 minutes

Vanilla and strawberry layered panna cotta

Berry recipes

Vanilla and strawberry layered panna cotta

10 minutes

Crayfish tempura with an Asian dipping sauce

Fish recipes

Crayfish tempura with an Asian dipping sauce

15 minutes

Christmas summer salad with pancetta and stone fruit

Christmas summer salad with pancetta and stone fruit

5 minutes

Roast rib-eye with Bearnaise sauce

Slow roast

Roast rib-eye with Bearnaise sauce

2 hours

Blueberry and vanilla polenta cake

Gluten-free treat

Blueberry and vanilla polenta cake

1 hour

Vanilla pastry cups with mascarpone and blueberries

Fruity dessert

Vanilla pastry cups with mascarpone and blueberries

15 minutes

Sticky-sweet duck with crisp greens

Duck recipes

Sticky-sweet duck with crisp greens

1½ to 2 hours

Angelfish carpaccio with Asian blueberry dressing

Fish recipes

Angelfish carpaccio with Asian blueberry dressing

5 minutes

Burst blueberry compote and soft cheese

Burst blueberry compote and soft cheese

15 – 20 minutes

Load more

Burst blueberry compote and soft cheese

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 – 20 minutes

Ingredients

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

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.