Skip to main content

Raspberry Compote

I just love anything with raspberry, especially mixed any chocolates:)
I have leftover raspberry need to use up, So I made raspberry compote to served with store bought pound cake.




Raspberry compote
Ingredients :
2 cup ripe raspberries
1/4 cup sugar
2 Tbs lemon juice
1 Tbs lemon zest

Preparation:
In the sauce pan combine,raspberry,sugar,lemon juice and lemon zest,simmer on medium low heat  until sugar dissolve stirring frequently until berries give up their juices,serve warm or cold as dessert topping.
E N J O Y,,,

Labels:

Comments

  1. Angie's RecipesDecember 10, 2011 at 12:47 AM

    What a luscious compote! Raspberries are usually GONE soon before I had a chance to turn them into dishes. ;-)

    ReplyDelete
  2. Nava KDecember 10, 2011 at 6:07 AM

    Thats a simple one to make and nice looking outcome.

    ReplyDelete
  3. TinaRBKDecember 10, 2011 at 7:29 AM

    This compote is great to have around for the upcoming holidays! I can think of so many delicious uses for it. Thanks for the tasty inspiration.

    ReplyDelete
  4. Kitchen SimmerDecember 10, 2011 at 7:51 AM

    Yummy! Yummy! I agree with you raspberries are awesome!! I would eat that compote off my arm. LOL! Of course it looks terrific the way you served it. Way to go! Have a great weekend! ~ Ramona

    ReplyDelete
  5. Stephanie @ Eat. Drink. Love.December 10, 2011 at 11:58 AM

    This compote is delicious, Ridwan! I can think of a number of things you can serve it over too!

    ReplyDelete
  6. AmilaDecember 10, 2011 at 1:46 PM

    looks yummy!!good idea...

    ReplyDelete
  7. Çitra's Home DiaryDecember 10, 2011 at 3:00 PM

    Love it.. love it..love it...thx for sharing the recipe Ridwan. :)

    ReplyDelete
  8. Liz That Skinny Chick Can BakeDecember 10, 2011 at 9:24 PM

    Oh, I love raspberry sauces/compotes over all sorts of desserts! Your plate looks fabulous...wish you could pass one through the computer screen to me :)

    ReplyDelete
  9. RiceandcoconutDecember 11, 2011 at 5:15 AM

    Thanks you everyone for comments in my very simple recipe :)

    ReplyDelete
  10. Shannon @ JustAsDelishDecember 11, 2011 at 8:24 AM

    I love raspberries too! but it's quite expensive here in Malaysia.. yours look delish!

    ReplyDelete
  11. AnonymousDecember 11, 2011 at 11:53 PM

    Sounds delicious! I like raspberries as well - and honey bunny would drink this straight out of the bowl!

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more