What do you do with 20 trays of raspberries for 5 euro? Well, first, you give a few away on the way home from the market and then use them quickly! Second, you come up with some ingenious ways to consume them! This recipe is the first of several I’ve created just for this purpose! I guess you could say I’m on a “Raspberry Roll”!
Raspberry Compote originated in England in the late medieval times. It was believed that simmering fresh whole fruit into a “sugar syrup” would balance the humidity in your body! It was served chilled over potage before the last course. Later, it became a staple for Jewish families all over Europe. Today, the French consider it pieces of fruit cooked down where there are no chunks in it, similar to applesauce. I prefer the chunks and the seeds. You can run the final boiling through a mesh screen to remove the seeds, but I don’t have time!!
Today, this recipe embraces the traditional medieval cooking style with a touch of the Cook’n Coach! Be sure to make a huge batch since you’ll be needing this delicious compote for several of my “Raspberry Roll” recipes, like:
Raspberry Belgium Sweetie,
Raspberry Cassava Crepes or my
Raspberry Coconut Lemon Cake.
Make a boatload and store it in individual servings so you can bring it out when you’re on your own Raspberry Roll!
(See tip below for frozen raspberries)
RASPBERRY MEDIEVAL COMPOTE
Ingredients
- Raspberry Compote
- 16 trays fresh raspberries about 8 cups
- 2/3 cups honey or birch tree or coconut sugar
- 1 lemon zest plus 1/2 of the juice
- 1 pinch cardamom powder
- 1 pinch salt
- 3 Tbsp water
- Thickening
- 1 Tbsp tapioca flour optional for thickening
- 3 Tbsp cold water
Directions
- Step 1 Raspberry Compote
- Step 2 Wash the berries. Place all the Raspberry Compote ingredients into a medium pan.
- Step 3 Mash the berries with a fork to release some of the juice so they don’t scorch on the bottom from the heat. Simmer for 1 hour on low/medium with the lid off. This will help it thicken.
- Step 4 Thickening
- Step 5 This is an optional step and only necessary if you’d like a bit thicker compote. Mix 1 tablespoon of tapioca four into the 3 tablespoons of COLD water. Slowly pour into the simmering Raspberry Compote and stir. Let it cook for about 15 minutes more.
- Step 6 Tip: If you are using frozen raspberries, I suggest that you add tapioca flour to thicken it. The frozen contains more liquid. Plus, a large bag should do the trick. Remember, this is not a science…Just experiment and let me know how it turns out!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.