Title: Raspberries with peach puree
 Categories: Desserts, Fruits
      Yield: 4 Servings
 
      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.