Blueberry-Nectarine Compote

Blueberry-Nectarine CompoteTopping3 cups fresh blueberries1 ripe nectarine, diced3 tablespoons sugar2 tablespoons cornstarch1 cup sliced almonds 1/4 cup honey1 tablespoon butter 1/8 teaspoon salt2 1/2 cups cornflakes, lightly crushedIn a large saucepan, combine blueberries, nectarine, sugar and cornstarch; over medium-low heat, bring to a simmer. Cook, stirring frequently, until fruit is tender and mixture is thickened, about 10 minutes; set aside.In a large nonstick skillet, combine almonds, honey, butter and salt. Over medium heat, cook and stir until almonds and honey turn golden amber, about 5 minutes. Remove from heat and stir in cornflakes. Spread onto a baking sheet lined with parchment or foil. Allow to cool 10 minutes, then break into small chunks. Divide blueberry mixture into 6 serving bowls or dessert glasses; sprinkle each with crunchy topping.Serves six.Nutrition values per serving: 300 calories, 12 g fat (2 g saturated), 45 g carbohydrates.U.S. Highbush Blueberry Council