Warm Peach-Raspberry Compote

Warm Peach-Raspberry Compote

The perfect ending to a perfect meal is this next recipe, Warm Peach-Raspberry Compote. If you have never had compote before then you need to try it and I would highly suggest you try this one first! It is so delightful, yummy, marvelous, etc…I wish I could share mine with all of you because of how much my family loved it!

Be sure to check out the rest of the recipes I made from the Slow Cooker Revolution cookbook to create your perfect holiday meal!

This recipe is brought to you from America’s Test Kitchen

Slow Cooker Revolution Volume 2: The Easy-Prep Edition

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2 pounds frozen sliced peaches, cut into 1-inch pieces

1/3 cup (2 1/3 ounce) sugar

2 tablespoons instant tapioca

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt

10 ounces (2 cups) raspberries

1/4 cup chopped fresh mint

2 pints vanilla ice cream

Warm Peach-Raspberry Compote

  1. Combine peaches, sugar, tapioca, lemon juice, vanilla, and salt in slow cooker. Cover and cook until peaches are softened, 3 to 4 hours on low or 2 to 3 hours on high.
  2. Stir in raspberries and let sit until heated through, about 5 minutes. Stir in mint. Portion ice cream into individual bowls, spoon warm compote over top, and serve. (Compote can be held on warm or low setting for up to 2 hours.)