Monday, August 10, 2015

Blueberry Compote (less sugar than straight maple syrup for pancakes, yogurt, ice cream, etc)

Blueberry Compote
This blueberry compote is an easy way to use less sugar by replacing straight maple syrup when eating pancakes. I’m sure it would also be delicious on vanilla ice cream, yogurt, oatmeal, etc.
2 cups fresh or frozen blueberries
3 tablespoons water
¼ (or less) maple syrup, honey, or sugar
2 teaspoons lemon juice, fresh or concentrate (this is key!)
Combine blueberries, water, sugar, lemon juice in a small saucepan. Cook over medium heat for about 18 minutes.  Best served warm. Make extra and store in glass containers, such as mason jars in the refrigerator or freezer (make sure to leave some headroom so you don’t break your glass when it expands. Reheat by placing glass container of compote right on the skillet or pan while cooking pancakes to save time and dishes or warm separately in a small saucepan.

Read the entire post here: 10 Reasons Why I Love U-Pick Blueberries

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