Raspberry Compote

I love cake,

but I especially love cake with fruit fillings. There is just something fresh and unexpected about it that makes the whole cake experience really special for me. The possibilies for fruit fillings are only limited by suppliers or season. I am a big advocate of using frozen fruits, that way season doesn’t prohibit me from acheiving flavors that I want.

Raspberry is considered especially favored in my kitchen because of the sweet and tart notes that seem to pair well with many other things and is not likely to over power like a strawberry or lemon might.

Making a compote (fruit filling) is really quite easy, of course it isn’t easier than purchasing a canned fruit or shelf stable filling but in the end,it is more rewarding.

 
 
 
 
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INGREDIENTS/ TOOLS

  • 12 ounces fresh or frozen raspberries

  • 1/4 cup granulated sugar

  • 1/8 teaspoon vanilla extract

  • splash lemon juice

  • non stick sauce pan

  • rubber spatula

  • oven range

  • dish for storing compote once completed

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  1. Place all ingredients, in no particular order into sauce pan

  2. Give ingredients a gentle stir using your rubber spatula so they are evenly distributed throughout sauce pan

  3. Place pan on top of oven range and turn heat up to medium, stir occasionally for 3- 5 minutes so there isn’t sticking and possible scorching

  4. Keep a close eye on your mixture, as it is bubbling and the liquid is evaporating out, it will become thicker, begin to stir almost constantly.

  5. Raspberries should be completely unconstituted and mixture reduced by 50% rendering a thick consistency but not tight like a jelly or jam. Remove from heat.

  6. Place compote into a storage dish and refrigerate. It will thicken more as it cools so when you apply the filling to your cake, it wont drench it.



Author Notes

  • Compote can be stored, refrigerated for 7 days

  • Compote can be stored in the freezer for 4 weeks, once thawed, it must be eaten within 7 days

  • Compote cannot be refrozen once thawed

  • 1 batch is good for a cake 4-9” if you are using 2 layers of filling. Any left over compote is perfect for pancake and waffle topping or even ice cream topping. My favorite is ice cream on top of a waffle with compote to finish. Eggo waffles do just fine

  • Compote can be used in cake pops

  • I like to mix cake scraps with buttercream, shape and then fill with remaining compote to use as bases for my buttercream flowers