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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake . Ingredients:
3 cups fresh raspberries, divided |
6 tablespoons sugar, divided |
2 pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices |
Directions:
1. Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 4 tablespoons sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.
2. Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. (Can be made 2 hours ahead. Cover and chill.)
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