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.
Calories 56 kcal 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
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.
Calories: 56 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1 mg | Potassium: 94 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 21 IU | Vitamin C: 16 mg | Calcium: 16 mg | Iron: 1 mg