Raspberry-Peach Compote

1. 1

   Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl.

2. 2

   Let stand at room temperature 1 hour.

3. 3

   Toss peaches with 4 tablespoons sugar in large bowl.

4. 4

   Let stand at room temperature 30 minutes, tossing occasionally.

5. 5

   Press raspberry-sugar mixture through fine strainer set over bowl.

6. 6

   Add 2 cups raspberries to strained puree; toss.

7. 7

   Stir raspberry mixture into peaches.

8. 8

   (Can be made 2 hours ahead.

9. 9

   Cover and chill.)

No additional tips available.