To make the Blueberry Compote: In a small pot, add 1 cup of frozen blueberries, 2 Tbs water, 1 Tbs raw sugar and 1 Tbs lemon juice, bring to a simmer, uncovered and cook for about 12 minutes or until there is little liquid and it has thickened some. At this point, add the rest of the frozen blueberries (1 cup) and simmer for another 7-10 minutes or until the liquid is slightly syrupy. In a medium bowl, mix together all ingredients except the pistachios. Divide into 2 jars or containers and refrigerate overnight. When ready to serve, top each serving with half of the chopped pistachios.