Description
Ready in 15 minutes, this easy raspberry compote recipe is delicious for any time of day. Serve as a topping on breakfast pancakes or waffles, mix it in with yogurt for a snack or enjoy over vanilla ice cream for a decadent dessert. The possibilities are endless!
Ingredients
- 1 pound fresh or frozen raspberries (4 cups raspberries)
- 2 tablespoons maple syrup
- 1/4 teaspoon fine salt
Optional Ingredients:
- for the slurry: 1 tablespoon tapioca starch (or corn starch or arrowroot starch) + 1 tablespoon warm water
- 1 tablespoon fresh lemon juice (from 1/2 small lemon)
- 1/4 teaspoon pure vanilla extract
Instructions
- Add raspberries to a saucepan over medium heat. Stir in maple syrup and salt.
- Prepare the slurry for added thickness (optional). In a separate small bowl, whisk together the starch with warm water until the starch dissolves and no clumps remain. Add the slurry to the saucepan along with the optional lemon juice and vanilla. Stir well to combine.
- Cook for 15 minutes, stirring every couple minutes to prevent sticking. The raspberries will start to break down, releasing their juices which will continue to evaporate. The flavor will concentrate during this time as the liquid reduces and the compote thickens.
- Remove from heat and serve immediately while warm, or transfer to a lidded storage container to refrigerate. The compote will continue to thicken in the fridge. It can be served warm, chilled or at room temperature.
Notes
This recipe yields 1 cup of raspberry compote.
If serving immediately, add the slurry. Raspberry compote doesn't thicken up as much as fruit compote made from blueberries or strawberries, and therefore has more of a runny consistency. It will naturally thicken up overnight in the refrigerator, but if serving immediately I would definitely add the slurry to get a thicker sauce right away.
Turn it into raspberry syrup. I generally love the small chunks of raspberries in this compote, but if I'm planning to pour it overtop desserts like vegan cheesecake I prefer a smoother sauce. To do so, press the compote through a fine mesh sieve which will catch the chunks and seeds.
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: French