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
Mix
1 quart dairy sour cream
1 cup sugar
2 teaspoons McCormick Vanilla Extract and 1/2 teaspoon McCormick Ground Cinnamon
Chill.

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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