Pineapple Compote

My friend Aphra and her husband, Peter, were the managers at a gorgeous retreat center a few years ago. I always loved Sunday breakfast because this delicious dish was always on the buffet. Finally I asked her for the recipe! The new managers don't make it, and Sunday mornings are simply not the same! This was another of her mother's recipes.

Pineapple Compote

1 - 15 oz can pineapple chunks in juice
* add 1 cup grated cheddar cheese (see note)

3/4 cup sugar
3 T flour
1/2 stick butter

10 Ritz crackers, crumbled

Mix everything but the crackers in a casserole dish. Sprinkle crumbs on top.

Bake at 350 for 37 minutes.

*note - pre-grated cheese will not melt properly. However, they used it at the center and I always loved the texture so I would use it again to get the same result. It's your call!

Pancake Syrup

Edit: the syrup crystallized. When we used it the next day, I warmed it by putting the bottle in a pot of hot water, this helped somewhat with the crystals and the taste was still great, but was still a turnoff for the kids. I guess they are just perfectionists because it wasn't distasteful at all to me! I already said I did not follow the original recipe exactly. My friend says hers never crystallized. I am going to play around with this and see if I can solve the problem. First thing I will do is omit the butter so it won't have to be refrigerated. I already removed it from the recipe below. I have looked up some tips online and will add to this as I try them. Sorry if you have already tried it as originally posted. It is still delicious and worth making!

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I've had this recipe stored in my drafts here from a friend's blog, for a couple of years now. I finally got around to making it this morning after my daughter and her friend asked for French toast, but we were out of syrup. Naturally, this is not my friend's exact recipe. I tweaked it a bit.

I was concerned about the lack of maple flavoring. My friend doesn't use it because it's always artificial so she chose vanilla. I can honestly say none of us missed the maple. It was close enough to what we usually get and in fact was pronounced "THE BEST SYRUP EVER!!!" by all.

It was so quick and easy to make, I literally made it at the exact same time I made the French toast. By the time we were ready to eat, we used a gravy ladle to serve it right out of the pan. I boiled the water in a teakettle first and then measured it. I think next time I will just throw it all in together. I'm not sure what the point is of boiling it first and I love saving steps. (note - may help with the crystallization issue. Stay tuned.)

I don't think I will ever buy "pancake syrup" at the store ever again. I always have these ingredients on hand. Have you ever read the ingredients label on "pancake syrup"? Yuck.

If you make this, I would love to know how you like it!

1 cup white sugar
1 cup light brown sugar
1/2 cup dark brown sugar
1 cup boiling water
2 tsp corn starch

1/2 tsp vanilla

Mix sugars and cornstarch with boiling water. Heat until it returns to the boil. Remove from heat and stir in butter and vanilla.

When cool, transfer to a storage conatiner. I saved an old syrup bottle for this.