Pleasures of Peaches and Raptures of Raspberries

The scent is what I first notice about a ripe peach...then how soft it is when the blossom end is lightly pressed. The colors are lovely, too. This morning I peeled some ripe white peaches and enjoyed both the fragrance and the softness while peeling. Once the pit was removed the delight was in the ivory flesh with a ruby tint where the pit had been.

For raspberries I admit the color and shape are what I first notice, followed by the delightful raspberry scent. There were just enough raspberries this morning to join with the peaches in a delicious and fragrant compote to top waffles from the freezer...no not Eggos, but waffles that I had baked a few weeks ago, then frozen the leftovers for just such a morning. The toasted waffle quarters were crispy outside and moist inside and went so well with the fruit mixture. Rapturous and pleasing!

Raspberry Peach Compote
serves 1 but can be expanded

1 perfectly ripe peach, any variety, peeled, pitted, and sliced into wedges
1/2 cup raspberries, rinsed and dried with a paper towel (or leave wet...that's OK too)
1 tablespoon maple syrup (optional)
2 tablespoons water
(because fruit is ripe, no sugar needed)

In a small saucepan, combine the compote ingredients. Place over low heat and cover and cook, stirring occasionally, until raspberries have broken down. Uncover and raise heat. Cook until desired thickness is reached, stirring often. I like the sauce pretty thin, but if you cook the mixture longer, it will become thicker as the moisture boils off. Let cool at least 5 minutes so you don't burn your tongue. Serve over pancakes, waffles, ice cream, pudding, pound cake...you get the idea. Can also be eaten by itself, but it's kinda sweet for that.