Recipe: Peach-Raspberry Compote (serves 24)

PEACH-RASPBERRY COMPOTE
Yield: 24 servings (1/2 cup each)

FOR VANILLA SOUR CREAM TOPPING:
1 quart dairy sour cream
1 cup sugar
2 teaspoons McCormick Vanilla Extract
1/2 teaspoon McCormick Ground Cinnamon
FOR COMPOTE:
1 (#10 / about 12 3/8 cups) can peaches, sliced, canned, in syrup (substitute your home canned ones)
20 ounces raspberries, frozen in syrup, thawed
1 1/2 cups brown sugar
1 pint reserved peach syrup
1/2 cup butter, melted
1 tablespoon McCormick Vanilla Extract
1/4 teaspoon McCormick Ground Cloves

PREPARE VANILLA SOUR CREAM TOPPING:
Combine ingredients for topping. Chill in refrigerator.

Preheat oven to 350 degrees F.

PREPARE COMPOTE:
Drain peaches, saving liquid. Put peaches in shallow full-size steam table pan. Sprinkle raspberries over peaches.

Mix brown sugar with remaining ingredients for the compote. Pour over fruit.

Bake in 350 degree F oven, 30 minutes.

Serve compote warm with Vanilla Sour Cream Topping.