Raspberries with Peach Puree

1. 1

   To peel peaches, bring a medium saucepan of water to a boil.

2. 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. 3

   With a paring knife, slit the skin, which will then slip off easily.

4. 4

   Puree the peaches in a food processor or a food mill fitted with the finest disk.

5. 5

   (There should be about 1 cup puree.)

6. 6

   Add the raspberry vinegar and enough of the powdered sugar to balance the taste.

7. 7

   Refrigerate until serving time.

8. 8

   Divide the puree among 4 dessert plates, spooning it into a semicircle.

9. 9

   Nestle a quarter of the raspberries beside each serving of puree and pass the creme fraiche separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.