We usually have a special family breakfast at the weekend. Occasionally this will be croissants or something like that, but more often than not, we make waffles.
I bought the waffle maker in July 2012. I know it was July because the shop assistant looked at me as if I was insane and said, incredulously, “A waffle maker? In July?!” I had never realised the seasonality of the waffle, but apparently the machines appear in the shops just in time for Christmas and then vanish come January. Hmmm.
In any case, we got a waffle maker, somehow. Kipper had decided that she would eat waffles and little else for breakfast, and I’d decided that since waffles are moderately expensive, and a waffle maker isn’t that expensive, it would pay for itself quite quickly and be fun too. Of course, she wouldn’t eat the home-made waffles. Gah. But DH and I developed a taste for them, and fortunately, Kipper is now older and wiser and will polish off her own serving of waffly goodness too.
Typically, in this house, they come with butter and jam. However, we were in Costco a couple of weeks ago, and as we walked past the freezers I noticed a huge bag of frozen blueberries, for the price of a couple of supermarket punnets. “Oooh, that’s good,” I thought. I love a bargain. What I didn’t think – what I should have thought – was, “What a lot of blueberries! Wow! What on earth would I do with TWO KILOS of frozen blueberries?!”
2kg is a LOT of blueberries. Really. It takes up quite a big space in the freezer. And quite a lot of space in the back of my mind…
Anyway, we were having our weekend waffles, and I thought I might be able to rustle up a little blueberry compote to go with them, and see off a few of the GAZILLION blueberries. So I did, and it was extremely yummy. The bay leaf makes the blueberries extra delicious. I can’t remember where I learned this, but it definitely works. Try it. You’ll thank me.
Unfortunately though, the purple juice soaked into my waffle and made it soggy 🙁
What I SHOULD have done, it turns out, was wait. Clearing away the remaining blueberry compote I noticed that the juice had thickened to a sort of jammy syrup. Much more the consistency to spoon over waffles, pancakes, ice-cream, french toast, brioche, yogurt… I think we might get through a serious chunk of the TWO KILOGRAMS OF BLUEBERRIES this way. TWO KILOS! What was I thinking?!
This makes enough blueberry compote for 2-4 waffles. That’s really not very helpful guidance is it? Sorry.
- 150g frozen blueberries
- 1 tbsp agave syrup
- 1 tbsp water
- Half a bay leaf
- Put all the ingredients in a small saucepan, and heat gently until the juices run and the fruit starts to soften but still holds its shape.
- Allow to cool, so the blueberry compote juice can thicken into yummy sticky syrupy goo. Serve.