Our most popular request for breakfast in the Bed & Breakfast is our Pancakes! We traditionally serve the pancakes with a small bottle of maple syrup and either strawberries or blueberries. I thought as a new twist to keep thing fresh I would devise a new interesting topping for the pancakes! Thus I came up with this balsamic blueberry sauce. Its simple to make and any leftovers can be stored in the fridge to top on toast, as an accompaniment to a venison dish or even on vanilla ice cream. One of my other favorite uses is as a topping to my homemade granola.
You don't normally associate balsamic vinegar with sweet dishes, but it works so well with blueberries and indeed strawberries, they are a secret love match! The vinegar really brings out the 'blueberriness' of the the blueberries, if that makes sense. The sauce is perfectly balances with a hint of lemon juice and a drop of maple syrup for a healthy natural sweetness. Once you try this sauce, you will be trying to come up with excuses to make it again and again!
Ingredients
- 250g of blueberries
- 2 tbsp of balsamic syrup
- 1 tbsp of maple syrup
- Juice of 1 lemon
Method
- Put the blueberries into a saucepan, and add the syrups and the lemon juice. Bring to the boil and simmer for 5 minutes.
- It's that simple!!
1 comment:
Hi Serena, I've used balsamic with strawberries, but never with blueberries. Going to give this compote a try. I'm addicted to pancakes and my first port of call is usually maple syrup but always happy to try another accompaniment!
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