Rosy Peach Melba Compote Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 4 ripe large peaches (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick wedges | ||
| Raspberries | 1/2 Pint | |
| 1 1/2 cups rose or blush wine | ||
| Lemon juice | 3 Tablespoon | |
Directions
1. 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.
2. Add peaches, raspberries, wine, and lemon juice to syrup; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.
2. Add peaches, raspberries, wine, and lemon juice to syrup; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.
Chef
