• Ruby Deubry

RECIPE: Rum 'n Raisin Compote

Updated: Sep 11, 2018



The addition of the burnt sugar flavor gives this compote more depth than if you made with a simple syrup. The deeper flavor also helps to offset the headiness sweetness of the rum-soaked raisins.


INGREDIENTS

1 cup seedless Thompson raisins

1 cup dark rum

¾ cup sugar

½ cup water

1 teaspoon of lime


directions

  1. Soak the raisins in the rum for at least an hour, until the raisin are plump.

  2. In a small sauce pan, bring the sugar and water to a boil over medium-high heat.

  3. Stir until the sugar dissolves.

  4. Reduce the heat to low and cook, without stirring, until the water has evaporated and the sugar turns a deep caramel color, about 5 – 7 minutes.

  5. Remove the pan from the stove and add the rum-raisin mixture.

  6. Return the pan to low heat and cook for 2 minutes until the mixture is syrupy

  7. Stir in the lime juice.

  8. Cool completely.

Recipe for: Cassava Cupcakes

Recipe for: Coconut-Lime Mascarpone Frosting


#rumraisincompote #dessert

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