Blueberry Compote: 18 ounces fresh blueberries. 1/3 cup sugar. Grated zest and juice of 1 lemon. 1/4 cup coarsely chopped fresh mint leaves, optional. Hotcakes: 1 cup fresh ricotta cheese

Step 1, In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and ...

Step 1, For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on ...

Step 1, For the lemon cake: Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray. Step 2, Whisk together the flour, baking ...

For the blueberry compote: 1 pint fresh blueberries, or 1 pound frozen blueberries, thawed. 2 tablespoons honey or pure maple syrup. 1 teaspoon fresh lemon juice. For the waffles: 1 cup spelt flour

Cut each sandwich in half and place the halves on a large platter. Drizzle them with the condensed milk, top with the blueberry compote and sprinkle with Maldon salt.

Step 1, Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and ...

Blueberry Compote Filling: 2 cups blueberries. 1/3 cup granulated sugar. Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter. 8 ounces cream cheese. 7 1/2 cups powdered sugar. 1 tablespoon ...

To make the compote, place the blueberries, sugar, orange juice and lemon juice in a saucepan and bring just to a boil. Stir the fruit once, turn off the heat and let it stew on its own for 5 minutes.