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Blueberry & cardamom compote with ice cream
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Preparation time: 5 minutes
Cooking time: 10 minutes
225g Waitrose & Partners Blueberries
2 tbsp maple syrup
5 cardamom pods, cracked open
Squeeze lemon juice
4 large scoops No.1 White Chocolate Ice Cream
1 Put the berries, maple syrup, cardamom pods and lemon juice in a small saucepan. Cover and bring to a simmer, cooking gently for 2 minutes. Uncover, crush half the blueberries with the back of a fork, then simmer for another 2-3 minutes or until you have a shiny, syrupy sauce.
2 Scoop balls of ice cream into tea cups or small glasses. Remove the cardamom pods from the pan, then spoon the warm berries and syrup over the ice cream. Eat immediately.
For a different flavour combination, swap the cardamom for a vanilla pod or cinnamon stick.
And to drink...
Decadently sweet, with a wonderful plummy finish, Domaine Pouderoux Maury Grande Reserve, Veneto, France, is the ideal wine match.
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