Nostalgic raspberry compote

Nostalgic raspberry compote

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

An old-fashioned Scandinavian raspberry compote, lovely when served with full-fat milk and a biscuit (such as the sweet cardamom rusks) on the side.

Ingredients

Quantity Ingredient
500g raspberries
600ml water
3-4 tablespoons caster sugar, or to taste
1 tablespoon fresh lemon juice
2 1/2 tablespoons potato starch
50ml water

Method

  1. Carefully pick over the berries. Place half the berries in a saucepan and pour over the water. Add the sugar and lemon juice, bring to the boil and simmer for 2 minutes. Whisk together the potato starch and water and stir into the compote, stirring until it thickens. Add the reserved berries, taste and sweeten if necessary.
  2. Let the compote cool a little before covering it with plastic wrap to avoid a skin forming. Chill until ready to serve.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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