pancake and waffle sauces

 

Apricot Sauce

3 cups (300 ml) Orange juice
2/3 cup (150 ml) Apricot Lavender Confiture
2 Tblsp (25 ml) Light brown sugar
1 Tblsp (5 ml) Cornstarch
1 Tblsp (5 ml) Water
1 tsp (5 ml) Butter or margarine
1 tsp (5 ml) Rum or vanilla extract

 

Bring orange juice to a boil on high heat in a medium saucepan.  Reduce heat to medium and boil gently for 15 minutes or until reduced by half. Wisk in confitures and brown sugar until smooth.  Mix cornstarch and water, stir into orange juice mixture.  Cook until smooth and slightly thickened. Remove from heat and stir in butter and extract. Serve warm for best flavor.  Makes about 2 1/2 cups. (625 ml)

Blueberry Sauce

 
1 1/4 cups (300 ml) Cranberry juice
1/2 cup (125 ml) Orange juice
1/2 cup (125 ml) Blackberry &  Wild Blueberry Confiture
2 Tblsp (25 ml) Granulated sugar
1 tsp (15 ml) Cornstarch
1 tsp (15 ml) Water
2 tsp (10 ml) Butter or margarine
1/4 tsp (1 ml) Cinnamon, ground
1/4 tsp (1 ml) Nutmeg, ground
1/4 tsp (1 ml) Ginger, ground

 

Bring cranberry juice and orange juice to a boil on high heat in medium saucepan. Reduce heat to medium and boil gently, uncovered, for 15 minutes or until reduced by half. Wisk in confiture and sugar. Mix cornstarch and water, stir into cranberry juice mixture. Cook until smooth and slightly thickened. Remove from heat and stir in spices. Serve warm on pancakes or waffles.  Makes about 1 1/2 cups. (375 ml).

 

Maple, Blackberry and Wild Blueberry Confiture topping

 

¼ cup maple syrup
1 cup fresh blueberries
1 Jar Blackberry and Wild Blueberry Confiture

Mix fresh blueberries or with 1 jar Blackberry and Wild Blueberry confiture. Add maple syrup and stir. Warm till just bubbly over low heat and serve over pancakes, waffles or a bowl of oatmeal.

 

Crepes with Apricot Amaretto Confiture

 

4 prepared crepes
1 jar Apricot Amaretto Confiture
½ cup toasted chopped pecans
Powdered sugar
Vanilla ice cream or whipped cream
2 tbl butter

Spread ½ of each each crepe with about ¼ cup confiture, fold in half and then in quarters. Heat butter in non-stick skillet, and add quartered crepes. Sautee until golden brown on each side, and remove to a dessert plate. Sprinkle with toasted chopped pecans and dust with powdered sugar. Top with ice cream or whipped cream.