"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
3 large peaches (1.5 lbs) 1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise 3 tablespoons sugar, or to taste 2 cups blueberries (3/4 lb) 2 cups raspberries (1/2 lb)
Blanch and peel peaches, cut into ¼ inch-thick wedges.
Simmer peaches, wine, and sugar in a 3 quart saucepan, stirring occasionally, 2 minutes, and then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
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