Raspberry and Peach Compote

Total Time
Prep 2 hrs
Cook 0 mins

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)

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.


Most Helpful

Made as directed except for peeling the peaches, but sugar was still grainy. Made it again this time cooking the 1 cup of crushed rasperries with the sugar, and adding a little vanilla and cinnamon to the peeled peaches. Now we have a winner.

omeomy #2 December 31, 2006

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