This berry compote can be used over or under desserts, or is equally lovely drizzled over icecream or fruit salad.
- Place the sugar in a small heavy-based saucepan. Add the water, making sure the sugar is completely wet.
- Put the saucepan over a gentle heat and allow the sugar to dissolve without stirring. (If you stir the sugar it may crystallise and become very sticky.) This should take about 5 minutes.
- Once the sugar starts to turn slightly golden, take the pan off the heat and add the blueberries. Cool.
- Best served warm with whipped cream or yoghurt, this tart is an ideal summer dessert. It will work equally well with ripe peaches.