Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Join me for a special sailing aboard a magnificent luxury river ship!
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
3 cups fresh blueberries, 12 ounces1/3 cup maple syrup1 piece of lemon peel, 2 inches (5cm) long, removed with a vegetable peelerLarge pinch of ground cinnamon1 teaspoon lemon juice1 quart excellent quality store-bought vanilla or chocolate ice cream
Puree 1 cup of the blueberries in a food processor or blender to obtain a smooth puree. Place 1/4 cup water, maple syrup, and lemon peel in a medium pan over medium high heat and bring to a boil. Reduce the heat to medium and add the remaining 2 cups blueberries and cinnamon. Cook just until the blueberries begin to crack, about 30 to 60 seconds. Remove the lemon peel and discard. Stir in the blueberry puree and lemon juice. You should have 2 cups of blueberry compote.
To serve, scoop the ice cream into bowls distributing evenly. Spoon the compote over the ice cream and serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!