Last month I posted my new favorite thing ever-- Lemon Ricotta Pancakes. I made mention to the blueberry syrup. I finally got around to making it.. not once but twice! I love it! It's fantastic. You have to make this with the lemon ricotta recipe or just with any ole recipe.
INGREDIENTS
2 cups blueberries
1 tablespoon fresh lemon juice
⅓ to ½ cup pure maple syrup
PREPARATION
Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
XOXO
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