Raspberry Compote is the perfect topping for homemade yogurt. Or ice cream… or toast… or pound cake… or over goat cheese… or swirled into pancake batter. See where I am going here? It takes anything and elevates it; perfect for entertaining or just making Sunday morning breakfast a little more exciting! Bright, slightly sweet and so easy to make; this is a great recipe to have in your repertoire!
12 oz of raspberries (2 small containers or one of those big long ones)
1-3 Tablespoons of real maple syrup (all dependant oh how sweet you like it, if it was just for me I would do a heaping tablespoon but my kids like it a little sweeter mixed in with yogurt!)
- Rinse the raspberries in a colander under running water.
- Transfer fruit to a saucepan, then add maple syrup (start with less, you can always add more!)
- Place saucepan on stove and turn heat to low. Cook, stirring frequently and breaking up the berries with the back of a wooden spoon for 10-12 minutes. It is done when the berries are broken down and it is syrupy and glossy.
- You can either puree it once it has cooled or leave it as is like I do. Store in glass container for a week in the fridge.