raspberry-peach-compote-109597.json

{
    "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.)"
    ],
    "ingredients": [
        "3 cups fresh raspberries, divided",
        "6 tablespoons sugar, divided",
        "2 pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "No-Cook",
        "Quick & Easy",
        "Raspberry",
        "Peach",
        "Summer"
    ],
    "title": "Raspberry-Peach Compote",
    "url": "http://www.epicurious.com/recipes/food/views/raspberry-peach-compote-109597"
}