Raspberry-Peach Compote

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

1. Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl.
2. Let stand at room temperature 1 hour.
3. Toss peaches with 4 tablespoons sugar in large bowl.
4. Let stand at room temperature 30 minutes, tossing occasionally.
5. Press raspberry-sugar mixture through fine strainer set over bowl.
6. Add 2 cups raspberries to strained puree; toss.
7. Stir raspberry mixture into peaches.
8. (Can be made 2 hours ahead.
9. Cover and chill.)

fresh raspberries, sugar, peaches

Taken from www.epicurious.com/recipes/food/views/raspberry-peach-compote-109597 (may not work)