Raspberry-Peach Compote

Directions

1. 1
   Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl.
2. 2
   Let stand at room temperature 1 hour.
3. 3
   Toss peaches with 4 tablespoons sugar in large bowl.
4. 4
   Let stand at room temperature 30 minutes, tossing occasionally.
5. 5
   Press raspberry-sugar mixture through fine strainer set over bowl.
6. 6
   Add 2 cups raspberries to strained puree; toss.
7. 7
   Stir raspberry mixture into peaches.
8. 8
   (Can be made 2 hours ahead.
9. 9
   Cover and chill.)