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Raspberry-Peach Compote

4.4

(2)

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

  1. 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.)

TagsCompoteCondimentAmericanRaspberryBerryFruitPeachStone FruitSnackNut FreeDairy FreeGluten Free5 Ingredients or FewerMake AheadNo-CookSummerBon Appétit
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