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Do you seek to add an explosion of flavor to your favorite breakfasts and desserts? Greet Raspberry Compot! This simple, 2-Ingredient, 15 minutes The berry sauce adds delicious and sour taste to everything, from cheese cakes to pancakes and gofres, crepes, ice cream and much more.
Whether you have a lot of fresh raspberries or want to make a warm sauce with frozen berries during the coldest months, this recipe has it covered. We are going to immerse ourselves and do some raspberry magic!
What is the compote?
The compote (the French word for stewed fruit) refers to the fruit that has been cooked until it is tender and tender. It originated in medieval Europe and was traditionally made by cooking fruit with water, sweetener and spices.
Our inspired and naturally sweetened version is made with raspberries and is as simple as it is! It results in a mixture of similarly thick stewed fruits in which the flavored flavor shines.
How to make a raspberry compote
This easy raspberry compote requires only 2 ingredients: raspberries (fresh or frozen) and Arce syrup. There is no need to add water to this compote since Arce syrup provides enough liquid so that things bubble.
He Arce raspberries and syrup They heat up in a saucepan and mashed With a spoon or mashed potatoes, causing the berries to begin to release their liquid.
After slowing 10 minutesThe mixture becomes thicker with an intensified raspberry flavor. A pinch of salt is optional at this point for a subtle flavor balance.
The final steps thicke the compote even more! While thick as it cools, we like to do it even thicker (and seed -free) passing some (or all) through a fine mesh strainer.
For cheese cakes, a completely soft and tense compot is pleasant. For pancakes and gofres, we prefer to strain only half!
We can’t wait for you to try this compote! Is:
Perfectly sour
Vibrant
Tasty
Naturally sweetened
Fast and easy
And so versatile!
With a minimum effort, it has a delicious coverage ready for all its pancakes, gofres, crepes, French toast, oatmeal, cheese cake and much more.
More raspberry recipes
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 8 (2 TBBS portions)
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- 3 Cups raspberries (fresh or frozen)
- 1/4 cup maple syrup
- 1 pinch sea salt (optional)
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Place the raspberries and maple syrup in a small saucepan and take to medium heat.
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Once bubbly, slightly reduce the fire and use a wooden spoon or a potato crusher to confuse and mix the fruit.
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Continue cooking over medium-low heat (without covering) for 10-12 minutes, occasionally crushing to combine until the volume is reduced to approximately half and thickens slightly. Turn off the fire and adjust the flavor as necessary, adding more arce syrup for sweetness and the optional salt of salt to balance the taste and reduce any bitterness.
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Remove from heat and let cool slightly. It will thicke more as it cools, but you can enjoy heat or ambient temperature. If you prefer your compote without seeds, you can tighten it after cooling. We like to force half of the compote (minimizes the crunch of the seeds, but ensures that the compote is thick with a remarkable raspberry appearance). To strain, place a fine mesh strainer on a bowl, pour the compote on the strainer and stir with a spoon to encourage it to move through the strainer.
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Enjoy with oatmeal, pancakes, gofres, crepes, French toast, cheese cake and more! The leftover compote will remain in the refrigerator for 1 week or in the freezer for 1 month. We like to freeze in a tray of ice cubes so that it is easy to defrost small amounts. When ready to use, heat back in the microwave or stove until it is hot.
Service: 1 (Two Tablepon) Calories: 48 Carbohydrates: 11.8 gram Protein: 0.5 gram Fat: 0.3 gram Saturated fat: 0 gram Polyunsaturated fat: 0.17 gram Monounsaturated fat: 0.03 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 1.6 mg Potassium: 87 mg Fiber: 2.8 gram Sugar: 7.9 gram Vitamin A: 2 IU Vitamin C: 11 mg Calcium: 21 mg Iron: 0.3 mg
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