Recipe - Fruit Toppings For Sodas

**For Strawberry Compote**
2 pound Strawberries hulled
3 tablespoon Sugar or to taste
**For Rhubarb Compote**
2 pound Rhubarb wash, trim, cut
1 "
Three fourths cup Sugar or to taste
One half cup Heavy cream or to taste
**For Roasted Peaches**
2 tablespoon Unsalted butter
One fourth cup Sugar
10 Whole peaches

For the Strawberry Compote: Combine strawberries and sugar with 3
tablespoons water over mediumlow 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 MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996