Compôte de mûres au romarin

Blackberry compote with rosemary – a little delicacy in taste and sight.
Serve it with toast and cheese (preferably white, such as panela) as an appetizer before lunch or dinner, or as a light lunch accompanied by a glass of red wine (I would go for St Émilion).

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1- In a medium pan place 500 gr of fresh blackberries, the juice of half a lemon, two tablespoons of sugar, two tablespoons of honey, a sprig of rosemary and some freshly ground black pepper.
2- Place it on medium fire mixing it a little making sure you do not break the sprig of rosemary.
3- Lower the fire once the blackberries start releasing their juices, and simmer for 30 minutes mixing it gently from time to time.
4- Take away the sprig of rosemary, place the compôte in a prepared glass jar (rinsed with boiling water) and close. Let it stand until cool, then place in the fridge for 24 hours before serving.

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