I love breakfast, but D and I are usually content with cereal and coffee. I reserve cooking big breakfasts for Sundays in the fall, because we watch football and it’s good to have sustenance for the long (and frequently painful) day. To make waffles even more delicious, I started making compote to go with them. Basically, I take whatever fruit I have and cook it down so it’s warm and sweet and gooey. Growing up, my mom always had applesauce and powdered sugar on her waffles, so that was my original inspiration.
For this morning’s waffles, all I had was a mango. I’ve never tried doing this with tropical fruits, but it sounded good. A bit later I looked in the fridge and saw I had a little leftover papaya and pineapple from a garden club meeting that I’d completely forgotten about. Ok, now things are getting interesting! At D’s suggestion, I squeezed a little orange juice to add more acidity. I’m not in love with papaya (unless I’m in Hawaii and it’s fresh, but then it’s another beast altogether) but this combo was fabulous.
1 mango, chopped into 1/2” cubes
1/4 cup pineapple, chopped into ½” cubes
1/4 cup papaya, chopped into ½” cubes
Juice from half of 1 orange (about ¼ cup)
sugar to taste, if needed
I start cooking the fruit before I start the rest of breakfast, so they are cooked by the time the waffles are done (and yes, I totally just use a waffle mix). Place fruits in a small saucepan, and cook, covered, over medium or medium-low heat. Stir occasionally. If the fruit are drying out, turn down the heat or add some liquid, like fruit juice. We cooked this uncovered for the last few minutes, to reduce the OJ.
The compote is done in 10-20 minutes, usually. Basically, you are looking for it to become a sort of lumpy sauce. But you can stop it whenever you feel it is done, or once the waffles are ready.
Serve warm on top of waffles, pancakes, French toast, toast, anything. You can still add maple syrup, but you don’t have to. Then get ready to feel like a fancy cook, it’s so delicious!
– Apples, pear, or apples mixed with pear. Pear doesn’t break down as well as apples, so bear this in mind and chop them the size you want them to be at the end.
– Peaches, a little sugar, lemon, and cinnamon. It’s like peach pie!
– Cherries with a splash of bourbon (I haven’t tried this, but I’m fantasizing about it for next weekend).
– Strawberries, or any other berries.
All these fruits cook differently, so trial and error is your friend. But I will say, there are very few errors, unless you’re concerned with the way it looks (why?). They will all be delicious.