Raspberry and passion fruit compote

Raspberry and passion fruit compote

By
From
Leiths How to Cook
Serves
4-6
Makes
750 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g fresh or frozen raspberries
2 passion fruit
300ml Stock syrup, hot
1 lime

Method

  1. Place the fresh or frozen raspberries in a heatproof bowl. Cut the passion fruit in half and scoop out the seeds over the raspberries.
  2. Pour over the hot sugar syrup, stir and leave to cool.
  3. Finely grate the lime zest and squeeze the juice, then add both to the fruit, to taste. Cover and set aside for the fruit to macerate. Serve cold with sorbet, ice cream or meringues and cream, or with yoghurt and granola for breakfast.

Note:

  • If using frozen raspberries, they must be individually frozen rather than in a block. Pouring on the hot sugar syrup will defrost them and the individual berries will retain their shape.
Tags:
Leiths School of food and wine
cookery course
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