Raspberry Compote

"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."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




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

Questions & Replies

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  1. Ronin ..
    If I could put zero stars I would A “ quart” of water ! It made it like soup , I had to start over with a different recipe Call yourself a chef , that’s funny
  2. 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.
  3. 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]


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