Raspberry-Peach Compote

Raspberry-Peach Compote

Ingredients:
raspberries, raw
sugars, granulated
peaches, yellow, raw

Directions:
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.
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.)