Raspberry Rose Compote

This Raspberry Rose Compote marries the flavour of fresh raspberries and rose water into a delicious fruit preserve. Sweet and lightly floral, spread it on toast, croissants, or use it as a filling in cakes.

Course Breakfast, Condiment

Cuisine American, French

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 56kcal

Author Michelle

Ingredients

250 g raspberries rinsed and drained
2-3 tablespoon granulated cane sugar depending on how sweet/sour the raspberries are
1 tablespoon rose water start with ½ teaspoon and adjust according to your taste

Instructions

In a small saucepan, combine the raspberries and sugar.
Bring to a simmer over medium-low heat and stir occasionally, until thickened and reduced, about 10-15 minutes.
Once thickened, add in the rose water and cook for another 1-2 minutes.
Remove from heat and let cool.
Note: The compote will thicken a little more once cooled.
Optional: If you want to remove the seeds, push the mixture through a sieve.

Nutrition