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    You are in: Home / Recipes / Raspberry and Peach Compote Recipe
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    Raspberry and Peach Compote

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    ellie_'s Note:

    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)

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 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

    Directions:

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

    Ratings & Reviews:

    • on December 31, 2006

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Raspberry and Peach Compote

    Serving Size: 1 (1352 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 209.7
     
    Calories from Fat 10
    19%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.9 mg
    0%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 9.4 g
    37%
    Sugars 42.0 g
    168%
    Protein 3.1 g
    6%

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