Warm Raspberry Compote

  • Servings: MAKES 3 CUPS


  • 2 pints fresh raspberries
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 1/4 cup raspberry liqueur
  • 6 tablespoons water
  • 4 teaspoons fresh lemon juice

How to make this recipe

  1. In a medium saucepan, combine half of the raspberries with the vanilla bean, sugar, raspberry liqueur and water; simmer for 4 minutes, then remove the vanilla bean. Transfer the berry sauce to a blender and puree. Strain the sauce into a clean saucepan and return to a simmer. Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top. Stir in the lemon juice and refrigerate for up to 2 days. Rewarm before serving.

Contributed By Published November 1999

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491320 recipes/warm-raspberry-compote 2013-12-06T23:56:11+00:00 Dana Speers fall|summer|desserts|sauces-and-condiments|fast|make-ahead|vegetarian november-1999,Dana Speers,thanksgiving dinner,raspberry compote,warm raspberry sauce,dessert sauce,condiment recipe recipes,warm-raspberry-compote 491320

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