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.