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Raspberry Compote

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


Ingredients

  • 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

Procedure:


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.



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