Blueberry Compote

Combine 2 cups blueberries, sugar and lemon juice in a small pot. Simmer over medium heat for 10 minutes, then add the remaining cup of blueberries and cook 5 minutes more. (There’s so much juice in the berries you don’t need to add water.)

If the compote is too liquid for your liking, strain into a small bowl, reserve the fruit, return the liquid to the pot and simmer until reduced to a syrup. Mix in berries, cook for 1 minute more and remove from heat. Serve warm or at room temperature. Compote will keep in the fridge for 2 to 3 weeks.
Makes about 2 cups.

Camembert Dutch Baby

Whisk flour and milk together in a medium bowl. Your goal is to eliminate as many lumps from the batter as possible, so start here. Whisk in eggs, followed by vanilla, salt and sugar.

Whisk until no lumps remain, and allow the batter to sit for 20 minutes so that the flour absorbs the liquid. (You can always make the batter in a food processor or blender to get really lump-free.)

Put a cast iron skillet on the middle rack of the oven and heat the oven to 425F. When the oven beeps, remove the hot pan and add the butter, swirling so that it coats bottom and sides. Carefully pour the batter evenly into the pan, and lay the slices of cheese across the batter.
(Remember the pan is really hot. Put an oven mitt across the handle to remind yourself.)

Return the pan to the oven and bake for 15 to 20 minutes, until the pancake is puffy, golden brown on top, and a darker brown at the edges.

The Dutch baby will deflate as soon as you remove it from the oven, but don’t worry. You are left with a concoction with a crispy bottom and a soft interior, covered in caramelized melted cheese.
Serve at the table (remember, the pan is really hot!) with a bowl of compote, or slice into wedges and plate.
Makes 1 large pancake, enough for 2 to 3 servings.