Rosy Peach Melba Compote
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Ripe peaches||2 Pound, peeled, pitted, and cut into 1/2-inch-thick wedges (4 Large Ones)|
|Wine||1 1⁄2 Cup (24 tbs) (Rose / Blush)|
|Fresh lemon juice||3 Tablespoon|
1. In 1-quart saucepan, combine sugar and water; heat to boiling over high heat. Boil 1 minute. Pour syrup into large bowl; cool to room temperature.
2. Add peaches, raspberries, wine, and lemon juice to syrup; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.