Raspberry Compote

Yield: 1 ½ cups (375 mL)
Recipe: 15/200
“Back to Baking”, pp. 320

   To serve with a wonderful cheesecake I baked yesterday, I made this incredibly easy to make raspberry compote, as suggested. It is simple, yet tasty and has ideal texture. A perfect fruity touch to rich desserts such as cheesecakes!


  • ⅓ cup sugar
  • 1 ½ teaspoons cornstarch
  • 2 cups fresh or frozen raspberries
  • ¼ teaspoon allspice


  1. In a saucepot, stir in the sugar, cornstarch, and 1 cup of the raspberries. Bring to a simmer over medium heat, stirring occasionally.
  2. Remove from the heat and stir in the remaining 1 cup of raspberries and the allspice. Chill until ready to serve.

Notes from Anna:

  • The compote is best served and enjoyed at room temperature. Simply take it out of the fridge 1 hour before serving.