Warm Peach-Raspberry Compote

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Serves 6

Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Ideal for entertaining, this effortless yet brightly flavored compote takes a simple bowl of vanilla ice cream from ordinary to extraordinary. Frozen sliced peaches offered consistent quality and guaranteed a compote that thickened to just the right texture with the help of a little tapioca. Raspberries, stirred in at the end, provided a lively, tart punch, and chopped mint added freshness.

2	pounds frozen sliced peaches, cut into 1-inch pieces
⅓	cup (2⅓ ounces) sugar
2	tablespoons instant tapioca
1	teaspoon lemon juice
1	teaspoon vanilla extract
⅛	teaspoon salt
10	ounces (2 cups) raspberries
¼	cup chopped fresh mint
2	pints vanilla ice cream

1. Combine peaches, sugar, tapioca, lemon juice, vanilla, and salt in slow cooker. Cover and cook until peaches are softened, 3 to 4 hours on low or 2 to 3 hours on high.

2. Stir in raspberries and let sit until heated through, about 5 minutes. Stir in mint. Portion ice cream into individual bowls, spoon warm compote over top, and serve. (Compote can be held on warm or low setting for up to 2 hours.)