Time saver: Phil mixes raspberries and sugar for deliciousness.

Raspberry compote is one of those things that is super easy to make but tastes awesome. For reward vs effort, it’s pretty hard to beat. It’s great on vanilla ice cream, with cakes etc. (If you’ve never had it before, it’s basically a raspberry sauce which still has large parts of the berries intact.)

This is just the basic recipe and gives a generous serving for two bowls of vanilla ice cream – if you want more, double it, triple it etc.

Rasberry compote – makes about ½ cup of compote

• 1 cup raspberries (fresh or frozen)
• 2 Tbsp icing sugar

1. Put berries and sugar in a small saucepan and heat on a hot element for around 2 minutes until the sugar is dissolved. Stir occasionally but try to avoid breaking the berries up too much. The raspberries will come apart and release a lot of juice, giving you a tart red sauce.
2. And serve. (I told you it was easy.)

For a rapberry coulis, do exactly the same, but after making the sauce, strain it through a sieve to remove seeds and berry pulp.