Fruit Toppings For Sodas

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, June 1996 i	8	Servings

INGREDIENTS

		For Strawberry Compote
2	lb	Strawberries, hulled
3	T	Sugar, or to taste
		For Rhubarb Compote
2	lb	Rhubarb, wash trim cut
1		"
3/4	c	Sugar, or to taste
1/2	c	Heavy cream, or to taste
		For Roasted Peaches
2	T	Unsalted butter
1/4	c	Sugar
10		Whole peaches

INSTRUCTIONS

For the Strawberry Compote: Combine strawberries and sugar with 3
tablespoons water over medium-low heat. Cook, partially covered, until
berries release some juie but remain whole, 5 to 10 minutes. Let cool.
For the Rhubarb Compote: Heat oven to 450 F. Place rhubarb and sugar
in an ovenproof casserole; toss to coat. Cook until rhubarb is soft,
but keeps shape, 25 to 40 minutes. Let cool, then stir in cream.  For
Roasted Peaches: Heat oven to 450 F. Melt butter in a roasting  pan;
sprinkle sugar over. Halve peaches crosswise; place cut side  down in
the pan. Roast 15 to 25 minutes, until peaches are soft, but  still
hold their shape. Reserve juice to serve with sodas. When  peaches
cool, peel off skins.  Posted to MC-Recipe Digest V1 #154  Date: Fri,
12 Jul 1996 08:58:13 -0800  From: Kristine <ksimpson@cwo.com>  Recipe
By     : Martha Stewart Living, June 1996

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