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Maple Blueberry Spiced Syrup-Sauce-Compote Recipe
by Amos Miller

Maple Blueberry Spiced Syrup-Sauce-Compote

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.

Rating: 4.8/5
Avg. 4.8/5 4 votes
Prep time: United States American
Cook time: Servings: 1 quart

Goes Well With: waffles, pancakes, ice cream, custard, cake, pound cake, brunch, cheesecake

Ingredients

  • 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)

Directions

  1. In a 2 qt saucepan, bring the orange juice and orange liqueur to a boil and reduce by 1/2
  2. Add the maple syrup and heat over med to almost boiling
  3. Add the blueberries and heat to boiling
  4. Add the cornstarch and water and stir gently to thicken
  5. Remove the pan from the heat
  6. Add the almond extract and cinnamon and stir to combine
  7. Chill before using to really get the full flavor profile - this will be excellent a day after it is made.
  8. 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...