Sure, maple syrup is great on waffles and pancakes. Everybody knows that, but how about we switch things up a bit and top them with a little syrupy and delicious fruit compote instead? Even though I’m more of a savory breakfast kind of gal, I do occasionally enjoy something sweet in the morning.
This Strawberry-Blueberry Compote is so easy and quick to make. You can have this cooking on the stove while you are preparing your waffles or pancakes. Or, you can make it a day ahead and just reheat it the next morning. Waffles with homemade fruit compote on a Monday? If you have some frozen homemade waffles and this made up ahead of time, then yes! Yes, you can! Your kids will think you are the best! Or husband, in my case. 🙂
Of course, you don’t have to limit yourself to putting this on just waffles and pancakes. You can stir some into your oatmeal or plain yogurt. Pour a little on top of some ice cream or frozen yogurt. The choice is all yours. Me? I went with some homemade Einkorn waffles. Mouthwateringly good!
- 1 lb . fresh strawberries , sliced in half (quartered if really large)
- 1 cup fresh or frozen blueberries
- 1/4 -1/2 cup coconut palm sugar (depending on how sweet or tart the berries are)
- 1 tbsp fresh lemon juice
In a 2 qt. sauce pan, add the strawberries, blueberries, lemon juice and coconut sugar and stir together. Heat over medium heat until it starts to bubble, then lightly mash the fruit and stir. Lower heat to medium low and let cook, occasionally mashing the fruit with the back of a spoon, for 10-12 minutes. Serve immediately, or place into a clean jar or container, let cool and place into the fridge. Reheat before serving.
Recipe NotesRegular cane sugar can be substituted at a 1:1 ratio for the coconut palm sugar.
Pictures updated 8-10-2017