Cooking For A Crowd - Large Sized Dessert Recipes
 Peach-Raspberry Compote Recipe
Recipes for Quantity Cooking


Peach-Raspberry Compote

20 ounces raspberries, frozen in syrup
1 #10 can peaches, sliced, canned, in syrup
1 1/2 cups brown sugar
1/4 teaspoon McCormick Ground Cloves
1/2 cup butter, melted
1 tablespoon McCormick Vanilla Extract
1 pint peach syrup

Vanilla Sour Cream Topping
1 quart dairy sour cream
1 cup sugar
2 teaspoons McCormick Vanilla Extract and 1/2 teaspoon McCormick Ground Cinnamon

Thaw raspberries.

Drain peaches, saving liquid. Put peaches in shallow full-size steam table pan. Sprinkle raspberries over peaches.

Mix brown sugar with remaining ingredients. Pour over fruit.

Bake in 350 F. oven, 30 minutes. Serve warm with Vanilla Sour Cream Topping.

Yield: 24 servings, 1/2 cup each

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