Raspberry And Peach Compote - cooking recipe

Ingredients

3 cups fresh raspberries, divided (see note in description)
6 tablespoons sugar, divided
2 lbs peaches, unpeeled, haled, pitted and cut into 1/3-inch thick slices

Preparation

In a small bowl crush 1 cup of the raspberries with 2 tablespoons sugar. Let stand at room temperature for 1 hour.
In a large bowl toss peaches with 4 tablespoons sugar. Let stand for 30 minutes, tossing occasionally.
Press raspberry/sugar mixture through sieve set over a bowl. Stir in remaining raspberries (2 cups).
Stir raspberry mixture into peaches.
Refrigerate.