Raspberry compote

Your raspberries will be ready to harvest soon (if they aren’t already) and you’re going to need a sauce. A compote, if you will. Something to slather on vanilla bean paste ice cream or the best white cake you can muster in this heat. So do this:

Measure ½ cup granulated sugar and 2 tablespoons water into a small saucepan. Mix. Bring to a boil. Turn the heat down, then boil gently for 3 minutes, stirring constantly.

Remove the pan from the heat and add:

2 tablespoons Grand Marnier (if you don’t want to use alcohol, you can substitute orange juice). Stir to combine.

Pour this mixture over 2 cups of fresh or thawed frozen raspberries. Mix. Chill for one hour in the refrigerator, then serve (presumably you’ll be sharing?). Or just eat it out of the dish, by yourself. Whatever. No one would blame you if you did.

This, sadly, only makes 2 cups so if you want to double or triple the recipe, go ahead. Again, no one is paying any sort of attention. Your raspberries, your compote. I want you to be happy.

Soon…very soon…now go out and buy that carton of ice cream to prepare. (Better purchase two cartons; you’ll likely eat one while you’re waiting for these beauties to fully ripen. Just me?)

Conversion calculator here.