Recipe by Ellen Jackson

This compote is meant to made with blueberries, and spooned over sweet corn waffles, but the method works using almost any fruit in season. Berries are easy and especially delicious, but stone fruits work well too. And don’t stop with waffles; spoon your compote over cake or ice cream. Experiment with seasonings that complement each fruit.

3/4 cup sugar, or to taste
1 1/2 cups water
2 pints blueberries, rinsed and drained
1 wide strip of lemon zest (use a peeler)
1/2 vanilla bean, split and scraped
Pinch of salt

Put the sugar and water in a saucepan with the lemon zest, vanilla bean seeds and pod. Bring the mixture to a boil. Boil 10 minutes and add 1 pint of the berries. Reduce the heat and simmer 10 minutes or until the blueberries begin to burst. Remove the vanilla pod and lemon zest and add the remaining berries with a pinch of salt. Allow the compote to sit long enough for the second addition of berries to warm through.

1. Edible Portland» Sweet Corn Waffles
   September 16th, 2010 at 9:01 am

   [...] Lightly spray the top and bottom of the hot waffle iron with nonstick spray and brush on a little butter. Add just enough batter to cover the cooking surface, about 1/2 cup. Cook for 4 to 5 minutes, depending on your waffle iron. Do not overbake—you want the waffle to be crisp and brown, not too dark. Serve warm, with berry compote. [...]

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