Ingredients
- 3 large peaches (1 1/2 lb)
- 1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
- 3 tablespoons sugar, or to taste
- 2 cups blueberries (3/4 lb)
- 2 cups raspberries (1/2 lb)
Directions
- Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
- Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
- Serve compote chilled or at room temperature.
