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Raspberry and Peach Compote

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“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)”
4 cups

Ingredients Nutrition

  • 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


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

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