It’s summer. That means it’s time to break out the berries during those long sunny afternoons spent lounging on the porch.
I blame the farmer’s market for this whole compote idea that came wandering into my brain this week.
It all started with this insanely delicious lemon curd that I could not resist buying at the farmer’s market a few weeks again. The lemon curd of course disappeared quickly… Though I did try to drag out its inevitable end – i.e. me licking the container until every last drop was gone.
I really wanted a bright raspberry compote that could go with several desserts, from vanilla ice cream to cheesecake to angel food cake. What I ended up with was a sweet and tangy compote that I ended up primarily eating straight off my spoon.
This is not only the best thing to pair with most summer desserts, it is ridiculously addictive on its own. I am in love with fresh fruit and this compote just amps up the natural fresh raspberry flavor. It’s literally a party in your mouth. Actually more like a parade. With fireworks and a marching band.
- 2 pints raspberries
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp Grand Marnier
- ½ tsp cornstarch
- Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat. Allow to cool for at least 15 minutes before serving.
- Serve with ice cream, angel food cake, cheesecake, or anything else you can think of!