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Dessert

Raspberries, Coimpote of

A sweet compote made from raspberries (or raspberries and red currants) simmered in a sugar‑water syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberries, Coimpote of

Ingredients

Directions

Prepare the syrup

  1. Pick a pint of fresh raspberries or use half a pint of raspberries and half a pint of red currants.

  2. Boil 5 ounces of loaf sugar in ¼ cup of water for 10 minutes.

Cook the fruit

  1. Add the picked fruit and simmer gently for 6 minutes.

  2. Carefully lift the raspberries out and place them in a glass dish.

  3. Boil the syrup for 1 more minute, then let it cool.

Serve

  1. Pour the cooled syrup over the fruit and serve as an accompaniment to milk puddings.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavour and, when simmered, soften into a tender, juicy texture.
Red currants
Add tart acidity that balances the sweetness of the syrup.
Loaf sugar
Dissolves in water to form the syrup that sweetens and thickens the fruit's juices.

The step that matters

Lifting the raspberries out before the syrup boils. Removing the fruit gently keeps the berries whole and intact, while the separate boil reduces the syrup so it coats the fruit without overcooking the berries into mush.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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