Fruit Sodas

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Dessert

Yield:

8.0 servings

Added:

March 4, 2010

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Ingredients

2 pounds Strawberries -- hulled
3 tablespoons Sugar -- or to taste
2 pounds Rhubarb -- wash, trim, cut
1 inch
3/4 cup Sugar -- or to taste
1/2 cup Heavy cream -- or to taste
2 tablespoons Unsalted butter
1/4 cup Sugar
10 whl peaches

Preparation

1
For the Strawberry Compote: Combine strawberries and sugar with 3 tablespoons water over medium-low heat. Cook, partially covered, until berries release some juice but remain whole, 5 to 10 minutes. Let cool.
2
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.
3
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.
4
Roast 15 to 25 minutes, until peaches are soft, but still hold their shape.When peaches cool, peel off skins.
5
To Use: Add 1/4 cup of the fruity mixture to the bottom of a tall glass. Fill with sparkling water. Stir gently

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