FRUIT TOPPINGS FOR SODAS

• **For Strawberry Compote**
• 2 lb Strawberries -- hulled
• 3 tb 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 tb Unsalted butter
• 1 /4 c Sugar
• 1 0 Whole peaches

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.

Recipe By
:
Martha Stewart Living, June 1996

From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31

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