I love continental hotel breakfasts. Not the meat and eggs part, but the granola, muesli, jams and fresh fruit.
On a recent weekend getaway I stayed at a stunning boutique hotel that was eco friendly too!
With their eco friendly ethics, the breakfast buffet included entirely homemade goodies with wholesome minimal ingredients.
Per normal I beelined for my usual option, muesli.
To make my hotel breakfast I serve a generous bowl of muesli, which I allow to soak for a few minutes in plant mylk that's available. I then pimp my bowl with ingredients such as fresh/dried fruit, nuts and seeds, although at this particular hotel they served a glorious selection of homemade preserves. I chose their blueberry compote.
This compote was unlike any other compote I've tasted with visible pieces of orange peel and undertones of ginger and cinnamon. I absolutely loved it and went back for 2nd and 3rd's.
With that being said I knew I'd like to feature a recipe here on Ballerina Bites.
My 'Blueberry Compote' is simple, scrumptious and has the power to transform any bland breakfast or dessert into something special.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites so I can see your recreations!
250g frozen blueberries
2 tbsp coconut sugar
1 tbsp water
1/4 tsp ground cinnamon
1/4 tsp ground ginger
peel of 1/3 orange
juice of 1/4 orange
Pinch of salt
In a small saucepan add all ingredients and stir.
Turn heat to low-medium and allow to cook slowly (string occasionally) for 45min or until blueberries have released their juices and begin to thicken.
(I really recommend cooking the compote low and slow so the flavours have a chance to heighten).
Serve compote with whatever takes your fancy.
Store in an airtight jar or container in the refrigerator for 3- 4 days.
Yields 1 small jar