Name: Raspberry-Peach Compote
Yield: Makes about 4 cups
Ingredients: 3 cups fresh raspberries, divided; 6 tablespoons sugar, divided; 2 pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices

This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake .

Recipe information

Yield
Makes about 4 cups

Ingredients

3 cups fresh raspberries, divided

6 tablespoons sugar, divided

2 pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices

Preparation

Step 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.
Step 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.)

TagsCompote Condiment American Raspberry Berry Fruit Peach Stone Fruit Snack Nut Free Dairy Free Gluten Free 5 Ingredients or Fewer Make Ahead No-Cook Summer Bon Appétit

Recipe notes

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