This raspberry compote is a type of easy recipes that finally ends up being endlessly helpful. It comes collectively rapidly on the stovetop, makes use of only a handful of substances, and works with each recent and frozen raspberries. It’s frivolously sweetened, vibrant, and filled with actual raspberry taste.
I take advantage of this compote anyplace I need a pop of fruit with out turning on the oven or making one thing overly difficult. It’s nice swirled into yogurt, spooned over heart-shaped pancakes, layered into or drizzled over chocolate desserts like truffles or brownies, or added to breakfast bowls and parfaits. You may also use it as a topping or filling for this nice eggless cheesecake, mousse, or tarts.
I wouldn’t use it as a filling for cake, although. It’s not agency sufficient.
It could have been intelligent to make use of it on this raspberry white chocolate mousse I not too long ago posted, however naturally that concept didn’t happen to me till after it was printed.
As a result of this compote cooks rapidly, the raspberry taste stays more energizing and brighter than in jam, which develops a deeper, extra concentrated style from longer cooking. The cornstarch merely offers it a little bit of physique so it holds collectively with out turning thick or jammy.
- Fast to make – prepared in underneath 10 minutes.
- Works with recent or frozen raspberries – no thawing required.
- Frivolously sweetened – simple to regulate to style.
- Versatile – works in each breakfasts and desserts.
Elements
- Raspberries – recent or frozen each work equally nicely.
- Maple syrup or sugar – use maple syrup for a hotter taste or sugar for a extra impartial sweetness.
- Vanilla extract – provides a bit of depth with out overpowering the raspberries.
- Lemon juice – brightens the flavour and balances the sweetness.
- Cornstarch – frivolously thickens the compote so it holds its form when spooned.
How To Make It
- Add the raspberries and sweetener to a small saucepan over medium warmth.
- Cook dinner, stirring sometimes, till the raspberries break down and the combination begins to simmer, about 5–8 minutes.
- Stir within the vanilla extract and lemon juice.
- If the combination seems too skinny, combine collectively the cornstarch and water, add to the saucepan, and simmer for 3-60 seconds, stirring continually, simply till the compote thickens and appears shiny. In order for you a thicker compote, add a bit of extra cornstarch slurry, however it’s hardly ever needed.
- Take away from the warmth and let cool earlier than utilizing. The compote will thicken barely extra because it cools. For a seed-free model, press the nice and cozy compote via a small sieve and discard the seeds.
Make Forward
This raspberry compote may be made as much as 4 days prematurely and saved within the fridge till wanted. It’s an important choice in case you’re prepping desserts or breakfast parts forward of time.
It additionally freezes nice! I like to make use of an ice dice tray to freeze tiny parts. Then I can simply take one out to defrost earlier than mattress so it’s able to stir into my in a single day oats or the Granola Yogurt Bowl you see under, that I simply posted at this time over on my different weblog, Straightforward Healthful.
How To Retailer And Freeze
Retailer the compote in an hermetic container within the fridge for as much as 5 days.
To freeze, let it cool fully, then freeze in a freezer-safe container for as much as 2 months. Thaw in a single day within the fridge and stir nicely earlier than utilizing.
Methods To Use Raspberry Compote
- Swirled into oatmeal. It’s particularly nice as a topping for these Raspberry In a single day Oats.
- Spooned over pancakes, waffles, or French toast.
- Used as a topping for ice cream or my favourite kladdkaka, a Swedish sticky chocolate cake that’s someplace between a brownie and a cake. It’s particularly good for Valentine’s Day with this raspberry compote spooned on high.
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Raspberry Compote
Servings 8
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Add raspberries and sweetener to a small saucepan over medium warmth.
2 cups (240 grams) recent or frozen raspberries, 1/4 cup (80 grams) maple syrup
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Stir and prepare dinner till raspberries break down and the combination begins to simmer, about 5–8 minutes.
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Add vanilla and lemon juice.
1 teaspoon vanilla extract, 2 teaspoons lemon juice
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If wanted, stir in cornstarch slurry and simmer for 1 minute extra.
2 teaspoons cornstarch combined with 2 teaspoons water
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Let cool earlier than utilizing within the bowl. Shops nicely within the fridge for as much as 4 days and will also be frozen for as much as 2 months.
- This recipe yields 270–300 grams, or about 1 to 1 1/3 cups. It will depend on how lengthy you prepare dinner it.
- Dietary information calculated with maple syrup and primarily based on 2 tablespoons per serving for a 1-cup batch, or 2 tablespoons + 2 teaspoons per serving for a 1 1/3-cup batch.
- The diet data offered is calculated as a courtesy and is barely an estimate. I’m not a licensed nutritionist or dietitian. For probably the most correct dietary knowledge, seek the advice of an expert or use your most well-liked calculator.
Serving: 2 tablespoonsEnergy: 46.2kcalCarbohydrates: 10.9gProtein: 0.4gFats: 0.2gSaturated Fats: 0.01gPolyunsaturated Fats: 0.1gMonounsaturated Fats: 0.02gSodium: 1.3mgPotassium: 69.8mgFiber: 2gSugar: 7.4gVitamin A: 10IUVitamin C: 8.3mgCalcium: 18.5mgIron: 0.2mgWeb Carbs: 9
