Name: Compote of Raspberries
Ingredients: ½ pound sugar; ½ cup water; 1 quart raspberries

Compote of Raspberries

Ingredients

½ pound sugar
½ cup water
1 quart raspberries

Directions

Make a syrup by combining sugar and water in a saucepan.
Add the raspberries, which have been carefully picked and washed, and bring to a boil once.
Serve cold.

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

What each ingredient does

Sugar: Sweetens the compote and, dissolved in water, forms the syrup that holds the fruit.
Raspberries: Provide the main fruit flavor and, as they cook, soften into a soft, spoonable texture.

“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.