Blueberry Compote

Directions

1. 1
   Place the sugar in a medium pot.
2. 2
   Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar.
3. 3
   Add 1/3 cup water and bring to a boil over medium heat, without stirring.
4. 4
   Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
5. 5
   Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
6. 6
   When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot.
7. 7
   The sugar will harden.
8. 8
   Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
9. 9
   Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil.
10. 10
    Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries.
11. 11
    Pour the thickened juices over the berries, and stir to combine.