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  • 3/4 cup sugar
  • 3/4 cup water
  • 1 lb. firm, ripe peaches, halved, pitted, cut into 1/2 inch thick slices
  • 1 package (10-oz.) frozen raspberries, thawed
  • 1 tbsp. cornstarch


  • Combine sugar and water in a large skillet and bring to a boil. Add peaches and poach in a single layer until fruit is just tender. Remove using a slotted spoon and place in a bowl. Reserve peach syrup. Place raspberries in an electric blender container, cover and blend until smooth. Press through a sieve to remove the seeds. Mix 2 tablespoons of the peach syrup with cornstarch to make a smooth paste. Add to the remaining peach syrup. Heat, stirring constantly, until clear and slightly thickened. Stir in raspberry puree and peaches. Remove to bowl, cover and refrigerate

Categories: Topping 
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