Weekend Brunch with Blueberry Compote

Now that the snow has fallen, it feels like a perfect weekend for warm, home made pancakes and blueberry compote. Perhaps a couple of poached eggs and a mimosa to boot.

Right, compote you ask? It is simply a French word to describe cooked fruit, sugar and spices. Originally considered a dessert, this is a lovely alternative topping for pancakes, waffles or French toast. The day I experimented with compote, I made whole grain pancakes, used fresh blueberries for the sauce, and topped them with walnuts. This is my version:

Ingredients

2 cups fresh or frozen blueberries

2 tablespoons water

2 teaspoons lemon juice (I prefer fresh)

2 tablespoons honey

1) Add everything to a small saucepan, over medium heat, until almost boiling

2) Reduce heat, simmer and stir frequently for 10 minutes

3) Serve warm or cooled Makes 2-3 servings

Enjoy this long weekend with loved ones, remember our veterans and those who fight for our country today, and treat yourself to brunch:)

Submitted by Brooke Bulloch, RD