The E.V T.V Show

…the food I make, the plants I grow, and the items I create.

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Raspberry Mint Compote

This will be the hit at your next ice cream sundae bar.

This will be the hit at your next ice cream sundae bar.

Yogurt, topped with fresh blueberries, strawberries, and homemade granola is one of my favorite ways to start the day.

So what is a girl to do when the cold weather hits and fresh fruit becomes obsolete?

Make my second favorite thing – compote!

Compotes, made with fresh or frozen berries, is a simple way to brighten up breakfast or dessert.  Unlike a jelly or jam, compotes are cooked relatively quickly and do not contain a thickening agent like pectin.

This makes it a perfect toppings in a pinch!


  • 1 pint of raspberries
  • 1/4 cup of granulated sugar – for a thicker compote split 1/2 and 1/2 with confectioner sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 4 mint leaves, julienned
  • 1/4 tsp cornstarch


Combine all ingredients in a small sauce pan over medium heat. Stir and simmer over medium low heat, until fruit has broken down. Cook until sauce is at desired thickness.  Stir in mint leaves and allow to cool for 15 minutes before serving.

cooking compote

The compote should cook within 10 minutes.