Recipes

Blueberry Compote Topping

Serve this topping immediately, or refrigerate and reheat it before serving.

• 2 cups fresh or frozen blueberries
• 1/2 teaspoon freshly grated orange zest
• 1/2 cup orange juice
• 2 tablespoons sugar
• 1 teaspoon cornstarch dissolved in 1/4 cup water

In a heavy saucepan, combine the blueberries, orange juice, cornstarch mixture, zest, and sugar. Heat, stirring occasionally, until the sauce boils. Remove the pan form the heat; the sauce will thicken as it cools.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

Serves 4 to 6