6 cups of water
2 cups of sugar
8 large ripe (but firm) peaches, peeled, halved and stoned
1 vanilla bean or 3 Tbsp of vanilla extract
Whole raspberries for garnish

Sauce Cardinal

2 ten-ounces packages of frozen raspberries, defrosted and drained
2 Tbsp of superfine sugar
1 Tbsp of kirsch

Crème Chantilly

3/4 cup of heavy cream
2 Tbsp of sugar
1 Tbsp of vanilla extract

• In a heavy 4 quart saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves.
• Boil for 3 minutes and reduce the heat as low as possible.
• Add the peaches and vanilla and poach them uncovered for 10 to 20 minutes or until barely tender when pierced with a knife.
• Refrigerate in the syrup until cold.

Sauce Cardinal

• With a wire whisk or food processor, purée the raspberries.
• Strain through a fine sieve into a bowl.
• Stir in the sugar and the kirsch.
• Refrigerate, covered.

Crème Chantilly

• Whip the cream until it thickens.
• Sprinkle in 2 Tbsp of sugar and the vanilla.
• Continue beating until the cream hold soft peaks.

To serve

• Transfer the chilled peaches to individual dessert dishes.
• Discard the syrup.
• Mask each peach with the sauce Cardinal and decorate with the chantilly.
• Garnish with whole raspberries.