Some friends recently got married, and one of the things they registered for was a waffle iron. When my husband heard this, he expressed his envy to them, because he has always wanted one, but I just can’t justify adding another unitasker to our collection (yes, I’m familiar with Will it Waffle? :)) When our friends learned of our waffleless household, fabulous people they are, they invited us over for breakfast!

When I asked what I could contribute, they suggested I bring some fruit to top the waffles with. Not to be outdone, I made sugared strawberries, apple compote, and blueberry compote. Also, since at least one attendee is gluten and dairy intolerant, I used this as an excuse to whip up some coconut whipped cream!

I love all four toppings, but if I’m being honest, the Brandy Apple Compote is the real star of the show. The others are simple to make, and taste simple but delicious. The Brandy Apple Compote on the other hand tastes absolutely amazing, but is equally as simple! Toss the ingredients in a pot, cook it down, kick your feet up, and enjoy. We loved this for brunch with friends, but it would also be fabulous for a special breakfast with family. I’m pretty sure you could top some frozen Eggos with this stuff, and you’d still feel like you’ve been whisked away to a cute little B&B somewhere. 🙂

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Brandy Apple Compote

Ingredients

Brandy Apple Compote

• 3 apples medium (I used 1 Cortland, 1 Granny Smith, 1 Red Delicious)
• 1/4 c granulated sugar
• 1 Tbsp brandy
• 3/8 c water
• 1 tsp vanilla extract

Blueberry Compote

• 1 cups blueberries frozen or fresh
• 1/3 cup sugar

Sugared Strawberries

• strawberries
• sweetener to taste

Vegan Gluten-Free Coconut Whipped Cream

• 1 14 oz can coconut milk
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions

Brandy Apple Compote

1. Peel, core, and chop apples. Combine all ingredients in a saucepan. Cook on medium-high heat until a syrup is formed and the apples are soft. Allow to cool slightly before serving.

Blueberry Compote

1. Combine blueberries and sugar in a saucepan. Cook on medium-high heat until a syrup is formed and the blueberries begin to burst.

Sugared Strawberries

1. Slice the strawberries and toss with sugar to taste. Allow to rest in the refrigerator for 1 hour or until the berries are juicy and softened.

Vegan Gluten-Free Coconut Whipped Cream

1. Refrigerate coconut milk overnight. Coconut milk should be half solid, half liquid. Combine all ingredients in a chilled bowl, and whip with a mixer fitted with a whisk attachment. Beat until the mixture is smooth and creamy. Refrigerate before serving.

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