Mulberry Lavender Compote

Tucked right on the edge of our lavender field is a single mulberry tree - the only patch of shade in the area, and a quiet gathering place for kids, cars, tired feet, and even our truffle pup Boots. It's also the inspiration behind this simple, small-batch mulberry lavender compote.

These two crops ripen side-by-side in early summer, and when simmered together with local honey, they become something special. Perfect for toast, yogurt, or drizzled over a scoop of vanilla ice cream.

INGREDIENTS

2 cups fresh mulberries (stems removed)

2–3 tablespoons honey (start light, add to taste)

1 teaspoon dried culinary lavender (or 3 tsp fresh buds)

1 teaspoon lemon juice (plus a little zest if you like)

Pinch of salt

Splash of water (1–2 tablespoons)

INSTRUCTIONS

1. Add mulberries, lavender, lemon juice, salt, and water to a small saucepan.

2. Bring to a gentle simmer over medium heat. Stir occasionally and mash the berries slightly with the back of a spoon.

3. After about 10–15 minutes, when the berries are soft and the mixture is glossy and slightly thickened, remove from heat.

4. Stir in the honey while it’s still warm. Taste and adjust for sweetness or acidity as you like.

5. Let cool. Spoon into a jar and refrigerate.