Cake 'n' Knife

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Smashed Raspberry Compote

It’s summer. That means it’s time to break out the berries during those long sunny afternoons spent lounging on the porch.

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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.

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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.

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Too much?

Never!

Smashed Raspberry Compote
 
A great way to brighten up ice cream, angel food cake, or toast. Makes approx. 2 cups
ingredients
  • 2 pints raspberries
  • ½ cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Grand Marnier
  • ½ tsp cornstarch
directions
  1. 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.
  2. Serve with ice cream, angel food cake, cheesecake, or anything else you can think of!

 

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