5 firm-ripe white peaches, peeled and sliced thick (about 1 1/2 pounds)
1 pint fresh raspberries (about 2 2/3 cups)
Garnishes: sour cream and/or mint sprigs
How to Make It
Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool.
Using a slotted spoon, transfer peaches to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over peaches, and chill at least 30 minutes. Add raspberries. Garnish, if desired.