August 18, 2011

Blueberry Compote

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My family tries to enjoy a “real” breakfast at least once each weekend.  For us, it’s usually pancakes or waffles.  Last year I invested in a Belgian waffle iron and it’s paid me back many times over.  I love making fluffy, crispy waffles and topping them with all kinds of goodies.  My  husband doesn’t like cleaning the waffle iron, but he likes waffles!

While butter and syrup are great on waffles, this is something easy and different.  I used fresh New Jersey blueberries from my local ShopRite and a few other ingredients and whipped up a thick, sweet, fruity topping that you can use on your waffles and pancakes.  This is not your typical syrupy canned pie filling – this is loaded with fresh fruit!  It’s sure to please the fruit lovers in your family.

Blueberry Compote

1 pint fresh blueberries, rinsed and stems removed
1/2 cup sugar (more or less to taste)
1 Tablespoon lemon zest (optional and delicious)
1 Tablespoon corn starch
1/2 cup water

Place all ingredients in a skillet.  Over medium heat, bring to a simmer, stirring often.  Gently mash some of the blueberries.  Simmer for 3-5 minutes, or until juices thicken and blueberries are covered in a thick, shiny glaze.  Serve warm over pancakes or waffles.

Leftovers can be refrigerated and reheated for future meals.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received a ShopRite Gift Card from ShopRite for free to purchase ingredients for this recipe.