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Dessert

Compote of Raspberries

A fruit compote made from raspberries, red currants, sugar, and water, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Compote of Raspberries

Ingredients

Directions

  1. Boil the water and sugar together for 14 minutes.

  2. Add the raspberries and red currants, then let simmer for 5 minutes.

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

  4. Allow the remaining mixture to simmer a moment longer, then remove from heat and let cool.

  5. Pour the cooled mixture over the raspberries and serve with rice.

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
Hold their shape as the syrup cooks, then provide the main fruit flavour and colour.
Red currants
Add tartness and pectin that helps the syrup thicken slightly as it cools.
Granulated sugar
Sweetens the syrup and helps preserve the fruit's bright colour and texture.

The step that matters

Lifting the raspberries out before the syrup reduces. Raspberries are delicate and break down quickly in hot syrup. Removing them gently keeps them whole, while the currants and sugar syrup simmer longer to thicken into a sauce.

“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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