Raspberry Cherry Compote
6 ingredients
10 min + 20 min
10 servings
openrecipes
"This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency."
Estimated Nutrition (whole recipe, rough)
637
Calories
16g
Protein
2g
Fat
135g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cherry | 1 cup (138g) | 87 |
| Raspberry | 1 cup (123g) | 64 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups raspberries
- 2 cups cherries, pitted and diced
- 1/4 cup evaporated cane juice
- 1 tablespoon ground cinnamon
- 1 tablespoon port wine
- 1/4 cup tapioca flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes