Fresh Fruit Compote: The Perfect Pancake Topper

Out of maple syrup on Pancake Sunday – what is a good mom to do? Make an omelette? Serve fake syrup? Go out?

Motivated by a 3-bag-full trip to a new farmer’s market and a post about blueberry compote by Hannah from the blog Blue Kale Road, I created a fruit compote instead, using the beautiful fresh berries purchased the day before. Compote-making is a simple process – you can get the gist of it from just these few photos. Then give it a try yourself over this long Memorial Day weekend ahead.

Wash and quarter a pint of strawberries and rinse a cup of blueberries and place them in a medium size sauce pan. Add two tablespoons of sugar.

strawberry blueberry compote

Add the zest of about half of a medium size lemon (meyer if you have it), also a tablespoon of lemon juice and a teaspoon of vanilla

strawberry blueberry compote

Turn the stove to medium until the mixture begins to boil (about five minutes), then turn to medium low and let it simmer for about another ten minutes. Taste for sweetness and flavor – I added the very last teaspoon of maple syrup at the end for just a touch more sweetness and hint of maple flavor.

strawberry blueberry compote

Let is cool down before using – it will thicken up a bit more as it does. Serve it over Deb’s Perfect Pancakes!

strawberry blueberry compote

I had some leftover compote which I ate about three days later and the flavor was even better! So this is definitely a recipe you can make ahead for a brunch or gathering of any sort.

What fruits are you most excited about now that summer fruit season is underway?

Fresh Fruit Compote: The Perfect Pancake Topper
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
A simple technique - similar to jam-making but quicker and less sugar - the idea is to have nice chunks of fruit remain and to preserve the flavor of the fruit, in this case strawberries and blueberries.
Ingredients
  • 1 pint of strawberries, cleaned and quartered
  • 1 cup of blueberries, washed
  • 2 tablespoons of sugar (could also use honey, maple syrup, agave nectar, etc)
  • zest of ½ of a medium lemon
  • 1 tablespoon of juice from the lemon
  • 1 tsp of vanilla
  • 1 tsp of maple syrup
Instructions
  1. Combine all the ingredients in a medium size saucepan and bring to a boil on medium heat. This should take about 5 minutes.
  2. Turn down to medium low and let slowly simmer/boil for about 10 more minutes until the fruit is starting to break down but is still whole.
  3. Take off heat and let it cool down a bit before using. It will thicken up a bit as it does.

 

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9 Responses to Fresh Fruit Compote: The Perfect Pancake Topper

  1. Sandy Corman May 23, 2013 at 4:20 pm #

    what a great idea. will have to get the fresh fruit (which we both love) and try this.

    • Beth Lee May 24, 2013 at 8:02 am #

      Yes – try it – it’s so easy – in fact come to think of it – it’s really you that taught me to cook fruit. But try it with berries – you and Dad will love it!

  2. Deb May 23, 2013 at 7:37 pm #

    Your post brought back childhood memories. My mom always served pancakes and waffles with “homemade” maple syrup AND homemade jam! Her maple syrup was a thick simple syrup flavored with maple and vanilla extract. We never knew the taste of real maple syrup and it was much better than the store bought fake stuff! These days I opt for the real deal but your lush compote of summer fruit is just irresistible!

    • Beth Lee May 24, 2013 at 8:04 am #

      Oh you made my day Deb – I know we food bloggers probably say it so much but it just warms my heart to give people a moment to pause and recall fond memories about food. How interesting that your mom made her own maple syrup. Way better than Mrs. Butterworth’s I’m sure! I’m eating that last bit of compote on my yogurt right now – another great way to enjoy it!

  3. Hannah May 24, 2013 at 8:46 am #

    I love your family pancake Sundays, Beth! You’re creating such warm, delicious food memories for your children. I’d love a spot at your table some morning! What a terrific stash of berries from the farmer’s market – your compote sounds marvelous, especially with that touch of maple you add at the end. Stirring it into yogurt is a favorite of mine, too. Thank you for the kind mention! I hope you all enjoy a wonderful long weekend!

    • Beth Lee May 29, 2013 at 7:32 am #

      Hope you had a great 3-day weekend Hannah. I bet there is lots going on with the high school graduation season upon you, just as in our household.

      I didn’t make pancakes this weekend and my daughter was still craving them yesterday – so I whipped some up on my way out the door – I guess they are absolutely necessary at this point!

  4. Teresa May 24, 2013 at 9:11 pm #

    Homemade compote is such a treat. I’m so looking forward to berry season here.

    Thanks for stopping by my blog last week. It would be great to have you join in with us and French Fridays again, when you’re able. (I keep wanting to join in on the Jerusalem group, but it keeps not happening…)

    • Beth Lee May 29, 2013 at 7:30 am #

      Hi Teresa! well I’m with you guys in spirit at FFWD if not in reality – remember that!

      Hope that the berries are starting to appear in your neck of the woods!

      Stop by Tasting Jerusalem and join the conversation even if you don’t have time to cook!

      Great to see you here – thx for popping over!

  5. Chamanpreet Kaur June 28, 2013 at 12:32 am #

    got me creative with the fruits! thanks 🙂

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