Raspberry Compote

I'm not sure what it is about fruit compotes, but lately, I can't get enough. Earlier this week as I was baking my banana bread (at 10:30 p.m.) I decided to whip up some raspberry compote while I waited for the bread to bake. This smell made it a bit difficult to fall asleep but it was totally worth having this at breakfast, paired with my homemade dutch baby pancake. Mmmmm.

Yields 2 Cups

INGREDIENTS:

2 pints raspberries
½ cup granulated sugar
2 tbsp fresh lemon juice
1 tbsp orange juice
½ tsp cornstarch

DIRECTIONS:

1. Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat. (I like to lightly mash the berries and help them become a bit more smushed.)

2. Allow to cool for at least 15 minutes before serving.

3.. Serve with ice cream, angel food cake, cheesecake, pancakes, or anything else you can think of!