Lunch: Raspberry-Peach Compote
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
Instructions
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.)
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
