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Dessert: Peach-Raspberry Compote - 24

Source of Recipe

McCormick, Inc.


List of Ingredients

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.


Recipe

1. Thaw raspberries.

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

3. Mix brown sugar with remaining ingredients. Pour over fruit.

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



YIELD: 24 servings, 1/2 cup each