Raspberry Peach Compote Recipes

RASPBERRY AND PEACH COMPOTE

Raspberry and Peach Compote image

This sounds wonderful as a topping for pound cake or just by itself for breakfast or a fruit dessert. Any kind of berries (or a mixture of berries) can be substituted for the raspberries. Recipe source: Bon Appetit (June 2004)

Provided by ellie_

Categories Breakfast

Time 2h

Yield 4 cups

Number Of Ingredients 3

Ingredients

3 cups fresh raspberries, divided (see note in description)
6 tablespoons sugar, divided
2 lbs peaches, unpeeled, haled, pitted and cut into 1/3-inch thick slices

Steps:

In a small bowl crush 1 cup of the raspberries with 2 tablespoons sugar. Let stand at room temperature for 1 hour.
In a large bowl toss peaches with 4 tablespoons sugar. Let stand for 30 minutes, tossing occasionally.
Press raspberry/sugar mixture through sieve set over a bowl. Stir in remaining raspberries (2 cups).
Stir raspberry mixture into peaches.
Refrigerate.

Nutrition Facts : Calories 209.8, Fat 1.2, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 51.6, Fiber 9.4, Sugar 42, Protein 3.2

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