Unusual recipes

Raspberry-Peach Compote

Raspberry-Peach Compote


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

Recipe Preparation

  • 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. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Recipe by Claudia FlemingReviews Section

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