Anyway, I use them in muffins, desserts, breakfast cereals quite often. But I felt like branching out into using them in main course dishes.
I had a pork tenderloin that I seared in Joe and Son's Mushroom Sage Olive Oil. I seasoned it with salt and pepper and sprinkled it with about 1/2 teaspoon of crushed, dried Rosemary. I cooked it at 350 degrees for about 40 minutes and it was simple but tasty.
But before I cooked the pork I planned on serving it with a mild sweet, savory sauce. So, I decided this was going to be a Blueberry night.
I know the ingredients aren't something you'd normally choose to combine in a dish, but I decided to try it. I knew if it didn't turn out well, you'd never know...so I had nothing to lose.
The fact I'm posting the recipe should tell you it turned out well.
Blueberry Peach Compote With Onions and Rosemary*
*This compote would pair well with roasted chicken or ham. I would even use this compote over Brie cheese, drizzled over a slice of cheesecake or a dish of ice cream.