You can substitute any berry you like (strawberry, blueberry are favorites of mine-if you use strawberries be sure to cut them in to ¼ slices). This raspberry compote recipe is great over ice cream, pancakes, panna cotta-the sky’s the limit!
Difficulty: Beginner Preparation Time: 5min
Yields: 2 Cups Total Time: 30min
1 Pint of Fresh Raspberries (frozen will work too if fresh isn’t available)
¼ Cup Sugar
2 Tbsp Triple Sec
Dash of Kosher Salt
Add all ingredients to a medium sauce pan over a medium heat. Stir to combine. Cook the compote, stirring occasionally, until some of the berries have broken down and the compote has a syrupy consistency, about 20-25 minutes. Remove from the heat and let cool.