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1
To make raspberry sauce, combine 1/3 cup water and the sugar in a small saucepan and bring to a boil.
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2
Turn heat to medium low and simmer until sugar has dissolved.
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3
Stir in raspberries and cassis liqueur.
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4
Return to a simmer, cover and cook over low heat for 10 minutes.
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5
Place lime zest in a bowl and strain hot raspberry sauce into bowl.
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6
Press raspberry pulp through strainer; discard seeds.
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7
Whisk to blend pulp and syrup, and return to saucepan.
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8
To skin peaches, bring a medium pot of water to a boil and add peaches.
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9
Blanch for 30 seconds and transfer to a bowl of ice water; drain.
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10
Cut peaches laterally around pit and gently twist apart.
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11
If peaches do not twist apart easily, insert knife tip and cut around the pit, then gently ease it out and separate the peach halves.
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12
Remove skin.
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13
Place almonds and sugar in a food processor fitted with the steel blade and process until mixture is finely ground.
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14
Transfer to a wide bowl.
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15
Gently dip each peach half into the mixture to coat both sides, and place on a plate.
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16
Shortly before serving, heat sauce and spoon a few tablespoons onto dessert plates.
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17
Heat a large, heavy, nonstick skillet over medium-high heat.
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18
Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan.
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19
Sear for about 1 minute, until almond coating has browned, and flip over.
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20
Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up.
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21
Add more butter to pan if necessary and finish searing peaches.
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22
If desired, serve peaches with a scoop of vanilla ice cream and, for garnish, additional raspberries.
