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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.