Raspberries with Peach Puree

Ingredients

• 4 medium peaches peeled and pits removed
• 2 tablespoons raspberry vinegar up to 3 tb
• 2 tablespoons sugar powdered
• 2 cups raspberries fresh
• 1/2 cup creme fraiche up to 3/4

Instructions

1. To peel peaches, bring a medium saucepan of water to a boil.
2. Drop 1 peach at a time gently into the boiling water, leave it for 5 seconds, and retrieve it by piercing the flesh with a fork.
3. With a paring knife, slit the skin, which will then slip off easily.
4. Puree the peaches in a food processor or a food mill fitted with the finest disk.
5. (There should be about 1 cup puree.)
6. Add the raspberry vinegar and enough of the powdered sugar to balance the taste.
7. Refrigerate until serving time.
8. Divide the puree among 4 dessert plates, spooning it into a semicircle.
9. Nestle a quarter of the raspberries beside each serving of puree and pass the creme fraiche separately.