Raspberries with Peach Puree

Directions

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.

Purée 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 purée among 4 dessert plates, spooning it into a semicircle.

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