This blueberry compote has become a fast favorite. It takes less than 15 minutes to make, and livens up everything from pancakes and waffles to ice cream. I used it in an original vodka cocktail and even stirred some in to basic bread pudding! Or, like I did with caramel sauce, bottle it in a pretty container and give it away as an edible gift. For the recipe, read on.
However, what happens when you don't have time to heat and cool the syrup? Recently I found myself in this predicament, and I remembered a tip that I learned from Tony Abou-Ganim at the Food & Wine Classic.
He says that when you need simply syrup in a hurry, fill a jar with the sugar and water. Shake vigorously until it's combined and use. Voila, quick simple syrup! No boiling necessary, how easy is that?
A sweet syrup used to enhance cocktails with a strong almondy taste. Originally made with barley and almonds, today it's made with a mixture of almonds, sugar, rose water, and orange flower water.