When I hear the word “compote” I think of that nasty thick fruit stuff that is usually served on pancakes. But then again, I had a bad first experience. I was volunteering at a pancake breakfast and my job was the apple compote server. It was disgusting stuff. A thick mass of congealed apple chunks and cinnamon from a huge industrial sized can and dumped into a chaffing dish. Needless to say that after that, I was done with compote. That is until recently when I was going through a new cookbook and saw a recipe for compote. A picture was involved and I was intrigued. It looked like fruit in syrup, not a congealed mess. This is what compote is supposed to be. Fruit in a simple syrup. Simple and delicious.
I would have loved to have added anise extract to this compote because I think it would have made it over the top awesome, but alas, I only had an empty bottle of anise extract and therefore I could not (who puts back an empty bottle of extract?). If you try it, let me know how it goes. Otherwise, it was pretty awesome by itself.
Mango & Blood Orange Compote
3 blood oranges
1/4 cup sugar
1/4 cup water
1/8 teaspoon anise extract (optional)
With a sharp knife, cut the peel and pith from the oranges. Working over a bowl, cut between the membranes to release the orange segments and juices into the bowl. Dice the mango and add to the oranges. Combine the sugar and water in a small saucepan. Bring to a boil. Remove the syrup from the heat and add extract (if using) and pour over fruit. Stir gently to incorporate.
Whole Wheat Pancakes
2 1/2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 tablespoons honey
2 eggs, beaten
1 teaspoon vanilla
2 cups milk, plus more if necessary
In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt. Make a well in the dry ingredients and add in honey, eggs, vanilla, and milk. Stir until all ingredients are incorporated. Add more milk to achieve desired consistency.
Preheat a heavy-bottomed skillet or griddle over medium heat. Spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. Serve topped with Mango & Blood Orange Compote.