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Pancake and Waffle Toppings [Assorted]

Source of Recipe

Various Sources
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RUM MAPLE SYRUP:

2 cups pure maple syrup
1-1/2 tsp Meyers Dark Rum
1/8 tsp rum extract

Stir all ingredients together and serve with pancakes or waffles.


BLUEBERRY SYRUP:

1 cup blueberries
1/2 cup maple syrup

Heat the blueberries and syrup in a small saucepan for about 3 minutes. Pour the syrup through a sieve; press the blueberries to extract the juice.


CHERRY SAUCE:

1/4 cup sugar
2 tsp cornstarch
1/8 tsp ground cinnamon
1/2 cup orange juice
2 cups sweet cherries, pitted and halved
1 tsp grated orange peel

Combine the sugar, cornstarch and cinnamon; add orange juice, cherries and orange peel. Bring to a boil over medium-high heat; boil until thickened. Serve warm cherry sauce over waffles.


BERRY SYRUP:

1/3 cup water
1/3 cup maple syrup
1/4 cup sugar
1/2 cup sliced strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 Tbsp butter or margarine
1 tsp fresh lemon juice

Combine water, maple syrup, sugar, strawberries, raspberries and blueberries in a medium saucepan. Bring to a boil. Reduce heat; simmer 10 minutes, until berries soften and start to burst. Transfer mixture to a food processor; process until smooth. Strain through a fine sieve set over a bowl, stirring to strain as much as possible; discard seeds. Return to saucepan; add butter. Cook and stir over low heat until butter melts. Stir in lemon juice. Serve over pancakes. (Makes 1-1/3 cups.)


RASPBERRY COMPOTE:

1 cup fresh raspberries (can use frozen whole raspberries)
2 Tbsp unsalted butter
2 to 3 Tbsp sugar
1 tsp fresh lemon juice

Reserving a few berries to garnish each serving, put the remaining berries, butter, sugar and lemon juice into a small saucepan. Cook over medium heat, stirring frequently, until the butter has melted, the sugar dissolved, and the berries have barely begun to soften and give up their juices -- about 2 minutes. Spoon berry compote on top of pancakes and garnish with reserved berries.

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