Mango Raspberry Compote Food

EASY RASPBERRY COMPOTE

Steps:

• Place the raspberries, maple syrup, vanilla, Cointreau, and water in a saucepan. Heat over medium heat. When it starts to bubble rapidly, stir constantly for 1 to 2 minutes until thickened and the fruit breaks down.
• Reduce the heat until raspberries bubble at a low simmer. Cook 10 to 12 minutes until thickened and broken down. Serve warm or refrigerate until serving (store refrigerated up to 1 week).

MANGO-RASPBERRY COMPOTE

Steps:

• In a serving bowl, combine mangoes, lime juice, sugar and lime zest, stirring gently to combine.
• Put raspberries on top (do not stir them in.).
• (The compote can be prepared ahead and stored, covered, in the refrigerator for up to 6 hours.) Just before serving, gently stir in the raspberries.

STRAWBERRY AND RASPBERRY COMPOTE

Steps:

• Bring strawberries, sugar, and lemon juice to a simmer in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until reduced to 3/4 cup. Let cool completely before stirring in raspberries. Refrigerate up to 1 day in an airtight container.

MELON AND RASPBERRY COMPOTE

Steps:

• Combine first 5 ingredients in a medium bowl, toss gently.
• Cover and chill.
• Garnish with lime slices, if desired.

RASPBERRY COMPOTE

Steps:

• Bring water to boil.
• Add raspberries and sugar.
• Allow to boil until desired thickness, 25-45 minutes.
• If compote is not thick enough and a cornstarch and water slurry.
• Serve over ice cream, pancakes, or waffles.
• May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.