Raspberry And Peach Compote Recipe

This vibrant Raspberry Peach Compote is a summer sensation! Imagine its sweet and tangy burst atop your favorite pound cake, or savored simply as a delightful breakfast treat or elegant fruit dessert. Easily adaptable – substitute any berries (or a mix!) for the raspberries. Inspired by Bon Appetit (June 2004), this recipe is a must-try for berry and peach lovers.

Prep Time 90 mins
Cook Time 120 mins
Calories 209.8 kcal
Protein 6g
Rating 3.0 (1 Reviews)
Raspberry And Peach Compote 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry And Peach Compote

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How to Make Raspberry And Peach Compote

  1. 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.
  2. 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.
  3. 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.
  4. Gently stir the strained raspberry mixture into the sweetened peaches.
  5. Refrigerate the compote for at least 2 hours to allow the flavors to meld completely. Serve chilled.
  6. (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

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