raspberries are one of my favorite fruits. our house growing up had about a 40 feet stretch of raspberry bushes wrapping around the garage and every summer my mom and i would pick bowl after bowl after bowl of lush red berries. the best treat that came from them? lightly sprinkle a small bowlful with some sugar, take a spoon and gently press down on the berries (only smushing partially), chill in the fridge and then gleefully eat with a spoon. so wonderful!this raspberry compote recipe is about the same thing. and definitely just as easy. it’s perfect for a weekend brunch with you and your mister (or missus).
why eat this plain old pile of waffles…?
…when you could eat them like THIS.
RASPBERRY COMPOTE (for two)
1 cup raspberries + more for snacking on while you’re making breakfast
2 T sugar
a nice squeeze of lemon – about 2 teaspoons
combine berries, sugar and lemon in a small sauce pan on medium-low heat, stirring occasionally. the berries will release their juices and the mixture will slowly thicken. keep stirring every once in a while. the whole process will take about 10-15 minutes total.
cool slightly. i would serve it while still a bit warm. on a buttery waffle. decadent.
i am also guessing these waffles would be amazing with a scoop of ice cream and then topped with the compote. but that’s just me.