Raspberries with peach puree Recipe

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Raspberries with peach puree

Artist:	_	Yield:	4
Categories:	Desserts, Fruits, Puree, Raspberries	Rating:	0
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Ingredients:

4	med	Peaches, peeled & pits
		-removed
2	tbsp	Raspberry vinegar, up to 3 tb
2	tbsp	Sugar, powdered, or to taste
2	cup	Raspberries, fresh
1/2	cup	Creme fraiche, up to ?/td>

Procedures:

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." "this puree can be made several hours ahead but should be stirred before spooning onto the plates.
4	The raspberry vinegar holds the color of the peaches, add a subtle tang, and heightens the flavor of the raspberries.
5	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.
6	(there should be about 1 cup puree).
7	Add the raspberry vinegar and enough of the powdered sugar to balance the taste.
8	Refrigerate until serving time.
9	Divide the puree among 4 dessert plates, spooning it into a semicircle.
10	Nestle a quarter of the raspberries beside each serving of puree and pass the creme fraiche separately.