- 1 3/4 pounds peaches, peeled, halved, pitted, sliced
- 1 tablespoon fresh lemon juice
- 1/4 cup peach preserves, melted
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- 2 1/2-pint baskets fresh raspberries
- Toss peaches with lemon juice in medium bowl. Add preserves, sugar, and cardamom and toss. Let stand 10 minutes to allow flavors to blend. (Can be made 4 hours ahead; cover and refrigerate.) Add raspberries and toss gently.