For the Smoked Blueberry Compote:
- Unsalted butter
- Coconut rum
- Brown sugar
- Salt & pepper
Make the Smoked Blueberry Compote:
Set your pellet smoker up with hickory chips and set the temp to 425-500.
In a small oven-safe pot, melt the butter over the hot end of the grill. Add the shallot and saute 7 to 10 minutes until brown.
Stir in the coconut rum and cayenne and scrape up any browned bits on the bottom of the pan. If using, add the brown sugar now and stir to dissolve.
Add the blueberries toss to coat. Allow the blueberries to simmer down for 20 to 30 minutes, stirring occasionally. Mash with a potato masher or fork, leaving large chunks halfway through cooking.
The compote will thicken as it cooks. If it becomes too thick, add a teaspoon of water at a time to thin out. Season with salt and pepper.