Ingredients for Raspberry And Peach Compote
- Fresh Raspberries
- 6 tablespoons granulated sugar
- 2 large ripe peaches (about 2 cups sliced)
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How to Make Raspberry And Peach Compote
- Gently crush 1 cup fresh raspberries in a small bowl with 2 tablespoons granulated sugar. Let stand at room temperature for 1 hour to allow the raspberries to release their juices.
- While the raspberries macerate, peel and slice 2 large ripe peaches (about 2 cups sliced peaches). In a large bowl, toss the sliced peaches with 4 tablespoons granulated sugar. Let stand for 30 minutes, stirring occasionally, to allow the peaches to soften and release their juices.
- Press the raspberry-sugar mixture through a fine-mesh sieve set over a bowl to remove seeds. Stir in the remaining 1 cup of whole raspberries.
- Gently stir the strained raspberry mixture into the sweetened peaches.
- Refrigerate the compote for at least 2 hours to allow the flavors to meld completely. Serve chilled.
- (Optional) For a thicker compote, simmer the mixture gently over medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
168g
Fat
0g
Carbs
17g