Berry Compote - cooking recipe

Ingredients

5 large ripe peaches, peeled and sliced
1 cup fresh blueberries
1 cup fresh raspberry
2/3 cup granulated sugar
6 fresh mint leaves

Preparation

Place peaches and blueberries in 1 quart casserole dish.
Mash raspberries through sieve.
Combine raspberries and sugar in blender; blend for 3 minutes. Pour over fruit.
Bake at 350 degrees for 12 minutes. Cool, cover and refrigerate. Do not stir until ready to serve.
Spoon into individual serving bowls and top with fresh mint leaves.