Raspberry-Peach Compote

By á-170456

Ingredients

• 3 cups fresh raspberries divided
• 6 tablespoons sugar divided
• 2 pounds ripe peaches unpeeled, halved, pitted, cut into 1/3"-thick slices

Details

Servings 4

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.

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.)

This recipe yields about 4 cups.