Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md Peaches -- peeled & pits
-removed
2 tb Raspberry vinegar -- up to 3 tb
2 tb Sugar, powdered -- or to taste
2 c Raspberries, fresh
1/2 c Creme fraiche -- up to 3/4
"To peel peaches, bring a medium saucepan of water to
a boil. 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. With a paring knife,
slit the skin, which will then slip off easily." "This
puree can be made several hours ahead but should be
stirred before spooning onto the plates. The raspberry
vinegar holds the color of the peaches, add a subtle
tang, and heightens the flavor of the raspberries.
Pears may be substituted for the peaches and can
simply be peeled without first being dipped into
boiling water." Puree the peaches in a food processor
or a food mill fitted with the finest disk. (There
should be about 1 cup puree.) Add the raspberry
vinegar and enough of the powdered sugar to balance
the taste. Refrigerate until serving time.
Divide the puree among 4 dessert plates, spooning it
into a semicircle. Nestle a quarter of the raspberries
beside each serving of puree and pass the creme
fraiche separately.
