A reduction of quality orange liqueur... and a hint of almond extract...a great complement to cinnamon
So you're going to have a brunch and want to serve a knockout meal to your guests. One component is needed to set the morning off to a vibrant start. A perfect syrup - sauce - compote!
This recipe is a knockout - fresh, fragrant blueberries and pure maple syrup married in a shower of fresh-squeezed orange juice, a kiss of orange liqueur, a dusting of cinnamon and a dash of almond extract.
This is a stellar flavor and fragrance combination that will find a multitude of uses in your kitchen. And it only takes a few minutes to bring together.
- 2 c. fresh or frozen blueberries
- 2 c. pure maple syrup
- 1/2 c. fresh-squeezed orange juice
- 1/4 c. Gran Marnier or Cointreau
- 1/2 tsp pure almond extract
- 1/8 tsp ground cinnamon
- 2 T cornstarch mixed in 1/4 c. of cold water (another T of cornstarch will really thicken the syrup to a sauce - recommended for cheesecake)
- In a 2 qt saucepan, bring the orange juice and orange liqueur to a boil and reduce by 1/2
- Add the maple syrup and heat over med to almost boiling
- Add the blueberries and heat to boiling
- Add the cornstarch and water and stir gently to thicken
- Remove the pan from the heat
- Add the almond extract and cinnamon and stir to combine
- Chill before using to really get the full flavor profile - this will be excellent a day after it is made.
- Store in a container for up to 2 or 3 weeks in the refrigerator - but it won't last long if you use your imagination...