Ingredients
Method
- In a small saucepan over medium heat, combine 1 1/2 cups of the raspberries, sugar, and water. Stir until the sugar dissolves. Bring to a boil, stirring often.
- In a small bowl, whisk together the cornstarch and 2 tablespoons water until smooth. Pour into the boiling raspberry mixture. Reduce heat to medium-low and simmer for 4 minutes, or until slightly thickened, stirring frequently.
- Remove the pan from the heat. Stir in the vanilla extract and butter until the butter is completely melted.
- Let the mixture cool for 15 minutes. Gently fold in the remaining raspberries. Allow to cool to room temperature before serving.
Nutrition
Notes
For a less sweet compote, reduce the sugar to 1/2 cup.
Add a squeeze of fresh lemon juice to the cornstarch slurry for a tangy kick.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge.
For a smooth seedless compote, add all raspberries at the beginning and strain through a fine mesh sieve after cooking.
Serve warm or chilled over cheesecake, ice cream, pancakes, waffles, or yogurt.
Avoid overcooking after adding the cornstarch slurry, as it can become too thick. Adjust with a little water if needed.