Blueberry Ripple Ice Cream Compote

Instructions

1. Wash and prepare fruit; measure 450 g edible fruit after removing cores, pits, stems and other waste.
2. Combine fruit, granulated sugar, 45 ml of the measured water and lemon juice in a small nonreactive saucepan.
3. Simmer gently 7–10 minutes until fruit softens while still holding some shape; stir regularly to avoid sticking.
4. Whisk 8 g cornstarch with the remaining 20 ml cold water, add to bubbling fruit and boil gently 60 seconds until glossy.
5. Cool to warm before spooning over ice cream; chill promptly for cold toppings and stir before each service.