Blueberry compote | gianna1.com

Blueberry blueberry blueberry ready to cook

Blueberry blueberry blueberry ready to cook

Blueberry compote

Something different on your pancakes, french toast, waffles. If you love blueberries, you will love this compote.

Here's all you need:

1 pint fresh blueberries

1/4 cup (1/2 stick) butter

1/2 cup maple syrup

1/4 cup of plain pancake syrup

1 fresh lemon, grated peel

Dash of cinnamon

Directions:

Rinse blueberries in cold water. Drain well. In small saucepan, melt butter, but do not burn. Add berries, syrups, lemon zest, and cinnamon.

Stir well and let simmer and mash some berries and leave the rest whole until reduced to your taste (approximately 10 minutes.)

Serve warm. Leftovers in refrigerator.

Compote of blueberries.... yum

Compote of blueberries.... yum

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.