Quick Raspberry Compote Recipe (2024)

FAQs

How do you thicken homemade compote? ›

There are two ways to thicken the compote – lemon peel contains pectin, which is a natural thickener. Alternatively, you can use a cornstarch slurry if a fresh lemon isn't available. Warning though – use just a small amount of thickener – we're not making jam!

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

Sugar – This recipe uses a little granulated sugar in it, but feel free to adjust the sugar to suit your taste. Cornstarch – Just a little bit of cornstarch to thicken the compote.

The dish was originally served by itself in 17th century France as a dessert item. Interestingly enough, the dessert was originally created for its supposed health benefits. The idea was that this dessert, or fruits cooked in any syrup, balanced out the effects of humidity in the body.

When stored properly in an airtight container, a fruit compote can last up to two weeks in the refrigerator. To further extend its shelf life, it may be frozen where it can last several months. However, it's important to note that the texture and flavor profile of the compote can change after freezing and thawing.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose. The health benefit of compotes is decided by the components of the drink. Apricot compotes are useful for the people who have problems in circulatory system, kidneys and liver.

Raspberry pairs exceptionally well with other natural and organic flavors, such as vanilla, citrus, and even certain spices, allowing for the creation of complex and exciting flavor profiles.

Raspberries are an exception because moisture can cause them to get mushy. "Wait until you're ready to eat them to wash them, as excess moisture can cause them to go mushy faster," says Boco*ck. If you're not sure you'll indulge in the whole container, wash them as you go.

What can I do with too many raspberries? ›

Use up your raspberry glut in chocolate brownies, chia puddings, breakfast smoothies, iced desserts and more. In June and July, British raspberries ripen to their full splendour. Popular homegrown varieties burst into season and become more affordable than their imported counterparts.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled. They can also be used as the star ingredient in other dishes.

To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.

The compote will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Sugar. I don't add too much sugar, a quarter of a cup is enough for this amount of berries. Sugar helps the compote to thicken and acts as a preservative, so the recipe can last longer in the fridge.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.