6    Ripe large peaches
12    Crisp almond macaroons
1    To 2 tblspns cognac, Kirsch
-or raspberry brandy
2 pt Fresh raspberries

Macaroon Stuffed Peaches w/Raspberry Sauce

Sugar to taste

Dip the peaches in boiling water to cover and leave them for 2 to 3
minutes–no longer. Drain and refigerate without peeling. Grind the
macaroons in a food processor and season them to taste with your choice of
liqueur, so that you have a rather soft macaroon paste. One to 2 hours
before serving, peel the peaches and cut them in half. Fill the cavities of
the peach halves with the macaroon paste. Put the stuffed peach halves
together to form whole peaches, and place them in a bowl. To make the
sauce, put the raspberries in a blender or processor. Blens and sweeten to
taste with sugar. Spoon the sauce over the peaches and chill before
serving.