Poached Peaches, Summer Berries and Raspberry Sauce

• 4 large ripe peaches
• Juice 1/2 lemon
• 1 cup dry white wine
• 1/2 cup sugar
• 2 teaspoons cardamon seeds, tied in a cheesecloth
• 1/2 pint raspberries
• 1/2 cup sugar
• 1/2 pint raspberries
• 1/2 pint blueberries
• 1/2 pint blackberries
• 4 sprigs mint

1. Plunge the peaches into boiling water; remove them and slip off their skins.
2. Place the fruit in a saucepan large enough to hold them in one layer.
3. Cover the peches with the lemon juice, white wine, sugar and cardamon, and add enough water to cover if necessary.
4. Poach for 10 minutes, turning frequently.
5. Drain, reserving the cooking liquid.
6. Boil the liquid to one-half cup.
7. Cook the raspberries in the peach cooking liquid for five minutes.
8. Puree them in a food processor and strain through a sieve.
9. Place a pool of raspberry sauce on each of four plates.
10. Put the peach in the middle and arrange the raspberries, blueberries and blackberries.
11. Garnish with a sprig of mint.

peaches, lemon, white wine, sugar, cardamon seeds, raspberries, sugar, raspberries, blueberries, blackberries, mint

Taken from cooking.nytimes.com/recipes/3040 (may not work)