This raspberry compote is an amazing sweet and tart topping to add to your favourite desserts. With only 3 ingredients, this is the perfect addition to sweet treats.
I made this raspberry compote to go on top of my panna cotta recipe. It pairs so well with the creamy vanilla flavour. The main goal for this compote is to keep it slightly tart, but still a hint of sweetness. We’re not looking for a jam here!
Key Ingredients
- Raspberries are obviously the star of the show here. I chose to use frozen raspberries because they tend to be a little less sweet than fresh raspberries. They are also more cost effective than fresh, especially in New Zealand. If you use fresh raspberries, add a couple tablespoons of water to the compote as well.
- Sugar helps to balance out the bite of the other two ingredients. I use white sugar, brown sugar would not compliment the raspberries and lemon juice well. I used 3 tablespoons, but you can adjust more or less to your preference of sweetness.
- Lemon juice adds a nice sharpness to the raspberry compote. It also helps the sugars break down and give the compote a nice texture. I use fresh lemons, but if you only have access to bottled lemon juice then that is no problem too.
How to make this delicious raspberry compote
Soften the raspberries.
Bring a saucepan to a medium heat, then add the raspberries. Try breaking the frozen raspberries down into smaller pieces. Leave to soften in the pan for a few minutes.
Add the other ingredients.
Once the raspberries have broken down, softened, and have lost their shape it’s time to add the sugar and lemon juice. Stir the raspberry compote until the sugar has dissolved, and the raspberries have lost their shape.
Store and enjoy the raspberry compote.
Remove the pan from the heat and allow it to cool down. Pour the raspberry compote into a jar, store in the fridge. Enjoy by using it as a topping for whatever you’d like!
Storage
Keep the compote in an airtight jar and it should last around 10 days in the fridge. If you’d like to freeze leftovers (if you have any!), it can keep for 4-6 months.
Serving suggestions
- Poured over my Panna Cotta
- Spooned over ice cream
- Spread on a cake, or as a cake filling
- Spread on toast
- Drizzled over pancakes
- Drizzled over french toast
- Topping for yoghurt
Alrighty, now you know how to make this super simple and versatile raspberry compote! Let’s get to cooking this delicious fruity treat.
Raspberry Compote
Ingredients
- 3 cups raspberries frozen
- 3 tbsp sugar
- 2 tbsp lemon juice ½ a lemon
Instructions
- Bring a saucepan to a medium heat, then add the raspberries.
- Try breaking the frozen raspberries down into smaller pieces. Leave to soften in the pan for a few minutes.
- Once the raspberries have broken down and are resembling a saucier texture, add the sugar and lemon juice.
- Stir the raspberry compote until the sugar has dissolved, and the raspberries have lost their shape.
- Pour into a jar and use as a topping.
