Hi Diane! Thank you so much for the sweet compliment and for taking the time to come back and comment. The sauce on waffles with pecans is making my mouth water!

Hi Cindy. Yes, you can use Monk Fruit Stevia in place of sugar for blueberry compote, but adjust the amount as it’s much sweeter and add a thickening agent like cornstarch to maintain the compote’s texture. Start with a small amount of Monk Fruit Stevia and gradually adjust to taste. I apologize that I don’t have the precise amounts.

I am so happy to hear! Thank you so much Patty for taking the time to make the recipe and coming back to comment. I very much appreciate it!

Absolutely, blueberry compote can be frozen and it actually freezes quite well. Once the compote has cooled to room temperature, divide it into portions suitable for future use. For freezer storage, place the portions in airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date of freezing; it will last for about 3 months. When ready to use, simply defrost in the refrigerator overnight or gently heat on the stovetop. Freezing may slightly alter the texture, but the flavor will remain delicious.

Hi Cherryl. If you don’t have lemon zest but do have lemon juice, you can absolutely still make this recipe. Lemon zest will add a unique brightness but the compote will still taste amazing without it. Simply eliminate the zest and keep the other ingredients the same.
I would love to hear how it turns out and I hope you enjoy!