The Torrey Pines Lodge Warm Blueberry Peach Compote Recipes

FRESH PEACH AND BLUEBERRY COMPOTE

Steps:

• Combine first 4 ingredients in 2 quart serving bowl and blend well.
• Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
• Add to orange juice mixture.
• Gently blend in blueberries, tossing lightly.
• Cover and refrigerate at least 2 hours.

THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE

Steps:

• In a heavy-bottomed saucepan, combine the sugar and water and bring to a boil over medium-high heat. Add the fresh and dried blueberries and stir to combine. Turn the heat down to low and simmer for 20 minutes, stirring once or twice. remove from the heat and set aside.
• Meanwhile, bring a small pot of water to a rolling boil and lower in the peaches. Cook for several minutes, just until the skins split. Remove and immediately plunge them into an ice-water bath. peel the peaches, remove the pits, and, working over a dish to retain the juices, cut the peaches into small chunks. Fold the peaches and juice into the blueberry mixture. Serve warm with pancakes. Tip: Add a little finely grated lemon zest to your pancake batter. Enjoy!

MAINE BLUEBERRY COMPOTE

Steps:

• Mix blueberries into the cottage cheese and drizzle the maple syrup on the top.
• Serve in an ice cream dish.
• Best when using small low bush berries that are slightly tart.

PALUDAH (FRESH MELON AND PEACH COMPOTE)

Steps:

• Cut melon in half and remove seeds and stringy pulp.
• Using melon baller or small spoon, scoop out as many melon balls as possible.
• Put melon balls in deep bowl.
• Pour any juice from shells over melon balls, and discard shells.
• Toss with salt.
• Add peaches, sugar, lemon juice and rose water.
• Toss gently to combine.
• Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
• Serve in individual dishes.
• Top with crushed or shaved ice if desired.

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

" YUMMY N' EASIEST" WARM BLUEBERRY SAUCE

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• Yum, it is ready!

GRAY WHALE INN BLUEBERRY COMPOTE

Steps:

• Bring blueberries and syrup to a simmer and cook until blueberries are hot and bubbly.
• Add lemon juice and vanilla and simmer a moment longer.
• Stir in cornstarch.