Raspberry and Peach Compote |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This sounds wonderful as a topping for pound cake or just by itself for breakfast or a fruit dessert. Any kind of berries (or a mixture of berries) can be substituted for the raspberries. Recipe source: Bon Appetit (June 2004) Ingredients:
3 cups fresh raspberries, divided (see note in description) |
6 tablespoons sugar, divided |
2 lbs peaches, unpeeled, haled, pitted and cut into 1/3-inch thick slices |
Directions:
1. In a small bowl crush 1 cup of the raspberries with 2 tablespoons sugar. Let stand at room temperature for 1 hour.
2. In a large bowl toss peaches with 4 tablespoons sugar. Let stand for 30 minutes, tossing occasionally.
3. Press raspberry/sugar mixture through sieve set over a bowl. Stir in remaining raspberries (2 cups).
4. Stir raspberry mixture into peaches.
5. Refrigerate.
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