INGREDIENTS

INSTRUCTIONS

"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.

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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 26.7mg
Sodium: 14mg
Potassium: 132.4mg
Carbohydrates: 15.1g
Fiber: 4g
Sugar: 9g
Protein: 1.5g