Raspberry Compote

Chef TanyaW's Note:

This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 pint raspberries
• 1 quart water
• 1 cup sugar

Directions:

1. Bring water to boil.
2. Add raspberries and sugar.
3. Allow to boil until desired thickness, 25-45 minutes.
4. If compote is not thick enough and a cornstarch and water slurry.
5. Serve over ice cream, pancakes, or waffles.
6. May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

Reviews

[Baby Kato]

I made a strawberry compote. It was excellent. My dh was in heaven. Served over ice cream for a quick and delicious dessert. I will be using this on my favorite buttermilk pancakes and waffles. It was so quick and easy I can't wait to make this with the fresh raspberries from my yard, this summer, it will rock. Thanks for sharing this treat.

[Sydney Mike]

Not able to get a pint of fresh berries, I managed with several cups of a frozen mix of unsweetened berries ~ raspberries, blueberries & marionberries! So easy to prepare, & a wonderful topping for the frozen vanilla yogurt that we most often have! Thanks for the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]