Raspberry Compote

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!

Raspberry Compote

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!)

  1. Rinse the raspberries in a colander under running water.
  2. Transfer fruit to a saucepan, then add maple syrup (start with less, you can always add more!)
  3. 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.
  4. 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.




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