Today’s my wedding anniversary, and I’m so looking forward to a little stay-cation at home with nothing on the agenda but swimming, sunning, eating great food and toasting 2 years with bubbly cocktails! Since my husband’s absolute favorite breakfast is waffles (seriously, the man could eat them every day) I thought it fitting to mix up my go-to recipe, then dress it up with a warm & incredibly colorful fruit compote. Nothing says summer like the near-burstingly ripe Texas peaches that have just hit the market, and when heated gently with sweet blueberries they reach a texture that’s just between a fruit salsa and oozing syrup. Follow the jump for more drooling (and the recipe, of course!)
I love how the peaches turn the most gorgeous shade of raspberry when they hit the blueberry juice. This is not a meal to eat while donning your summer whites!
- 1/2 cup fresh blueberries
- 1 peach, peeled
- 1/4 cup sugar
- zest of one lemon
- juice of one lemon
- Cut peach into 1/2″ dice.
- In small saucepan, combine blueberries, diced peaches, lemon juice, lemon zest, and 1/4 cup water. Bring to a boil, then lower the heat and simmer for 15 minutes. Let cool a bit, then serve over waffles, pancakes, pound cake, ice cream…or really, just eat it with a spoon because you’re going to anyway!