Recipe information
Yield
Makes About 4 cups
Ingredients
3
cups fresh raspberries, divided
6
tablespoons sugar, divided
2
pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices
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Preparation
Step 1
Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 4 tablespoons sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.
Step 2
Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. DO AHEAD: Can be made 2 hours ahead. Cover and chill.