Warm Raspberry Compote

1. 1

   In a medium saucepan, combine half of the raspberries with the vanilla bean, sugar, raspberry liqueur and water; simmer for 4 minutes, then remove the vanilla bean.

2. 2

   Transfer the berry sauce to a blender and puree.

3. 3

   Strain the sauce into a clean saucepan and return to a simmer.

4. 4

   Put the remaining raspberries in a heatproof glass bowl and pour the hot sauce on top.

5. 5

   Stir in the lemon juice and refrigerate for up to 2 days.

6. 6

   Rewarm before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.