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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort. Ingredients:
1 pint raspberries |
1 quart water |
1 cup sugar |
Directions:
1. Bring water to boil.
2. Add raspberries and sugar.
3. Allow to boil until desired thickness, 25-45 minutes.
4. If compote is not thick enough and a cornstarch and water slurry.
5. Serve over ice cream, pancakes, or waffles.
6. May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
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