Blueberry Strawberry Compote over Lemon Tartlets

Name: Blueberry Strawberry Compote over Lemon Tartlets
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams frozen blueberries (recommended: Dole); 454 grams packages cream cheese; 340 grams ginger preserves (recommended: Robertsons); 113 grams containters (about mini graham cracker pie crusts (recommended: Keebler); 237 milliliters lemon curd (recommended: Dickinsons); 2 Tbsps lemon juice; 1 Tbsp lemon zest; 59 milliliters quick cooking tapioca; 283 grams frozen strawberries (recommended: Dole); 118 milliliters sugar; 237 milliliters sugar; 59 milliliters water

Blueberry Strawberry Compote over Lemon Tartlets might be just the hor d'oeuvre you are searching for. This recipe serves 8. One portion of this dish contains around 6g of protein, 26g of fat, and a total of 589 calories. Mother's Day will be even more special with this recipe. Head to the store and pick up blueberries, sugar, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes.

Instructions

Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.

Ingredients you will need

Strawberries