The Torrey Pines Lodge Warm Blueberry Peach Compote Recipes

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LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18



Lemon Ricotta Pancakes With Warm Blueberry Compote image

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.

4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 grated lemon, zest of
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
confectioners' sugar

BLUEBERRY COMPOTE

Provided by Ellie Krieger

Categories     dessert

Time 23m

Yield 1/2 cup, 8 servings

Number Of Ingredients 4



Blueberry Compote image

Steps:

  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams

2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

THE TORREY PINES LODGE WARM BLUEBERRY-PEACH COMPOTE

Great served warm with pancakes, or all by itself! Adapted from chef Jeff Jackson at 'A.R. Valentien at the Lodge' at Torrey Pines, in "True Blueberry" by Linda Dannenberg.

Provided by BecR2400

Categories     Berries

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5



The Torrey Pines Lodge Warm Blueberry-Peach Compote image

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!

Nutrition Facts : Calories 104.8, Fat 0.2, Sodium 0.9, Carbohydrate 26.8, Fiber 1.6, Sugar 24.2, Protein 0.7

1/2 cup sugar
1/2 cup water
2 cups fresh blueberries
1 cup dried blueberries
2 peaches

PEACH-BERRY COMPOTE

Make and share this Peach-Berry Compote recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6



Peach-Berry Compote image

Steps:

  • Combine orange juice and preserves or marmalade in a small saucepan.
  • Add peaches and cinnamon.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 3 to 5 minutes or till peaches are just tender.
  • To serve pour warm or cool compote over yogurt.
  • Sprinkle with fresh raspberries or blueberries.

Nutrition Facts : Calories 71.6, Fat 1.2, SaturatedFat 0.6, Cholesterol 0.4, Sodium 17.9, Carbohydrate 14.7, Fiber 1.2, Sugar 12, Protein 1.3

1 tablespoon orange juice
2 teaspoons apricot preserves or 2 teaspoons orange marmalade
1/2 cup sliced peeled fresh peach
1 dash ground cinnamon
1/4 cup vanilla frozen yogurt
2 tablespoons fresh red raspberries or 2 tablespoons blueberries

WAFFLES WITH PEACH-BERRY COMPOTE

This recipe was created one summer Sunday morning when I was looking for a healthier alternative to butter and maple syrup to top my waffles. I was amazed at the results! -Brandi Waters, Fayetteville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 12 waffles (1-1/2 cups compote).

Number Of Ingredients 17



Waffles with Peach-Berry Compote image

Steps:

  • In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened. , In a large bowl, combine the flours, flax, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote.

Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 324mg sodium, Carbohydrate 47g carbohydrate (16g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

1 cup chopped peeled fresh or frozen peaches
1/2 cup orange juice
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
1/2 cup sliced fresh or frozen strawberries
BATTER:
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup orange juice
1 tablespoon canola oil
1 teaspoon vanilla extract

FRENCH TOAST WITH WARM PEACH COMPOTE

Categories     Fruit     Breakfast     Brunch     Valentine's Day     Kid-Friendly     Quick & Easy     Mother's Day     Father's Day     New Year's Day     Peach     Fall     Birthday     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11



French Toast with Warm Peach Compote image

Steps:

  • Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
  • Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
  • Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.

1 1-pound package frozen unsweetened sliced peaches
1/2 cup (packed) golden brown sugar
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large eggs
1/2 cup milk (do not use low-fat or nonfat)
1 teaspoon vanilla extract
8 1/2-inch-thick slices egg bread
3 tablespoons butter
Maple syrup

PEACH AND BERRY COMPOTE

Categories     Berry     Fruit     Dessert     Picnic     Peach     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5



Peach and Berry Compote image

Steps:

  • Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
  • Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
  • Serve compote chilled or at room temperature.

3 large peaches (1 1/2 lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries (3/4 lb)
2 cups raspberries (1/2 lb)

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