White Peaches in Raspberry Wine Sauce

Enjoy the harmony of these two summer fruits in this elegant and easy dessert. Serves 8

1 cup water 1 cup dry white wine 1/3 cup sugar 1 box (1 cup) raspberries 1 tablespoon Cointreau, Grappa or Marc 4 white peaches

Combine water, wine and sugar in a saucepan. Bring to a simmer over moderately high heat, stirring to dissolve sugar. Simmer until reduced to ½ cup, 10 to 12 minutes. Refrigerate until cold.

Puree raspberries in a food processor. Using a rubber spatula, press puree through a sieve into a bowl. Stir in cold wine syrup and Cointreau or other liqueur and chill.

To serve, put 2 tablespoons raspberry syrup in each of 8 balloon wineglasses. Peel the peaches. (If they are ripe, the skin should peel back easily with a paring knife.) Slice and divide among the wineglasses. Serve immediately.

Adapted from Janet Fletcher's Fresh from the Farmers' Market