KitchenMagician's Recipe

COMPOTE - PEACH RASPBERRY

Category: Berry & Fruit Desserts

Makes 8 servings.

3/4 c. granulated sugar
1 c. water
4 ripe large peaches
1/2 pint fresh raspberries
1 1/2 c. blush wine
3 T. lemon juice

In 1-quart saucepan, combine sugar and water; heat to boiling over high heat. Boil 1 minute.
Pour syrup into large bowl; cool to room temperature.
Meanwhile, peel, pit and cut peaches into 1/2-inch thick wedges.
Add peaches, raspberries, wine and lemon juice to syrup; stir gently to combine.
Cover and refrigerate at least 2 hours, or overnight.
Serve with vanilla ice cream and crisp sugar cookies.