Mark Rosati of Shake Shack's Guest Recipe: Blueberry Compote - Spear's Magazine

Mark Rosati of Shake Shack’s Guest Recipe: Blueberry Compote

Mark Rosati of Shake Shack, the iconic US burger, hot dog and iced custard joint that’s recently arrived in London, presents his all-American blueberry compote recipe.

Mark Rosati of Shake Shack, the iconic US burger, hot dog and iced custard joint that's recently arrived in London, presents his all-American blueberry compote recipe. 
 
Ingredients:
3544 grams fresh blueberries – picked over, rinsed under cold water and drained.
708 grams confectioner's sugar
1.5 teaspoons lemon zest, freshly grated
0.5 teaspoon pure vanilla extract
 
Steps:
1) Combine blueberries, confectioner's sugar and lemon zest in a medium saucepan.
2) Cook over medium heat until berries start to burst and release their juices
3) Remove saucepan from the heat and pour blueberry mixture into a container and then place in refrigeration until cool, about 6 hours.
4) Stir in vanilla extract
5) Serve
 
 

                                                              

 

 
 

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