Used Sally Schneider's recipe from The Improvisational Cook for pie fruit as a base
- blueberries+plums+thyme works. Added almond essence instead of vanilla. This was edible, but not good.
- Divine with KG's premium vanilla ice cream, but what it's really good for is toning down the acidity - which this compote really was (because I made it with leftover tamarillo-lemon jam).