Rasperry Compote Recipe

Today I am sharing with you a raspberry compote that works so perfectly on the brownies recipe I posted on Wednesday. I mean, come on – look at this picture! Dont  you just wish you could lick the screen?

Ingredients:

• 4-500 g raspberries
• 2 dl water
• 2 dl sugar
• 2 tbsp cornflour
• 3 tablespoons cold water

Directions:

1. Add the raspberries in the pan, be very carefull as you want the raspberries to be as whole as possible.
2. Add the sugar and 2 dl water and bring to a boil. Do not stir the pot, just shake it gently, again we want the berries will remain as whole as possible.
3. Let simmer a few minutes. Tilt the pan from side to side so all the sugar is properly distributed.
4. Remove the pan from the heat, stir the cornflour with 3 tbsp of water and have add it steady to the pan, still without moving, just tilt the pan occasionally. Add it back to the heat and let it get a short boil, only three bubble bubbles!
5. Let the compote cool completely before removing it from the pan. 
6. Serve over brownies and vanilla ice cream!

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