What do you do with 20 trays of raspberries for 5 euro? Well first off, you give a few away on the way home from the market and then use them quickly! Second, come up with some ingenious ways to consume them! This recipe is the first of several recipes I’ve created just for this purpose! I guess you could say I’m on a “Raspberry Roll”!
Raspberry Compote originated during the late medieval times in England. It was believed that simmering fresh whole fruit into a “sugar syrup” would balance the humidity in your body! It was served chilled before the last course over potage. Later it was 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
- 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
- 1 Tbsp tapioca flour optional for thickening
- 3 Tbsp cold water
- 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 the tapioca flour to thicken it. The frozen contain 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!