We've come a long way since the days of wondering what Mom will let us have for snack. And though I still wonder what's for snack (a couple times a day), I'm the one in charge of providing it for myself. Last weekend while shopping for the liege waffle dinner party I got to co-host with my sister-in-law, I noticed that blackberries were stupidly cheap. Blackberries are never stupidly cheap; I threw three containers into the shopping basket and proceeded to the list. At home, I decided that the best way to tie them into a savory belgian waffle would be to create a blackberry compote. What savory flavors could I incorporate? Having happened to drag my jar of dried bay leaves with me to D.C., I began to consider them. Blackberry-bay. That's fun to say - it has to taste good (no one said inspiration had to be logical). A bit of honey, some crushed red pepper, and a bay leaf later, the blackberry bay compote was finished and it - not the oven-fried chicken - ended up Star of the Show. I am still craving the whipped goat cheese spread over the sweet, glass-crusted waffle and this slightly-spicy blackberry compote drawing all the flavors into a subtle vortex of "I need another one, NOW."

The vague heat behind last summer's blackberries makes this compote a beautiful topping for anything from meats to vanilla ice cream, to yogurt, and back again. I did put it on top of yogurt and as I swirled my spoon through the crimson blackberries and stark white yogurt, I was immediately transported back to those afternoon snacks and the all-important decision of what type of jelly to use. So here you go, guys: the most grown-up, thinly-disguised version of yogurtandjelly you'll ever meet. 

Blackberry-Bay Compote With Yogurt

serves two

1 cup fresh or frozen blackberries

1 Tablespoon honey

1 Tablespoon water

1 bay leaf

1 pinch crushed red pepper flakes

3 turns freshly cracked black pepper

1 pinch sea salt

1 cup Greek yogurt

1. In a small saucepan on the stove combine blackberries, honey, water, bay leaf, crushed red pepper, black pepper, and salt. Bring to a boil and simmer uncovered, stirring occasionally, for 8-10 minutes, until the blackberries have broken down and the compote has slightly thickened.
2. Allow the compote to cool, then spoon generously over Greek yogurt (or whatever else you fancy!)