Skip to main content
Epicurious
Bon Appétit

Raspberry-Peach Compote

4.4

(2)

This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake .

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. (Can be made 2 hours ahead. Cover and chill.)

TagsCompoteCondimentAmericanRaspberryBerryFruitPeachStone FruitSnackNut FreeDairy FreeGluten Free5 Ingredients or FewerMake AheadNo-CookSummerBon Appétit
Read More
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.