Raspberry-Peach Compote

ingredients

• 3 cups fresh raspberries, divided
• 1/3 cup sugar, divided
• 2 pounds ripe peaches, unpeeled, halved, pitted, cut into 0.333 inch-thick slices

directions

Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 1/4 cup sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.

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.)