Chilly peach melba compote

3 - 4
PersonalPoints™ per serving
Total Time
8 min
8 min
0 min
Simple syrup is easy to make and good to have on hand because only a tiny amount is needed in most applications. Use the syrup to brush on cake layers for added moistness, toss it with fruit to balance out the fruit’s acidity, or add it to chilled beverages, such as iced tea or coffee, for instant sweetening. No matter how much you make, the proportions are always the same: equal parts water and sugar. If you’d like to add fresh herbs like mint or rosemary to perk up the flavor, add a handful to the syrup while it cools and strain the syrup before storing. Refrigerated, sugar syrup will keep up to 2 weeks.



4 medium, cut into thin wedges

Fresh raspberries

6 oz

Table wine

3 Tbsp, rosé variety

Lime zest

1 Tbsp

Fresh lime juice

1 Tbsp


¼ cup(s), ice cold


¼ cup(s), superfine variety

Mint leaves

6 piece(s), (sprigs)


  1. Combine the peaches, raspberries, wine, and lime zest and juice in a large bowl; set aside.
  2. To make the sugar syrup, combine the ice-cold water and superfine sugar in a small bowl; stir until the sugar is dissolved. Add to the fruit mixture, gently tossing to combine. Spoon 1 cup of the compote into each of 6 chilled wineglasses or glass dessert dishes and garnish each with a mint sprig. Yields 1 cup per serving.