Peaches and Blackberries in Brandied Blackberry Sauce

• 4 large ripe peaches
• 1 tablespoon lemon juice
• 1 pint fresh blackberries
• 2 tablespoons sugar
• 1/4 cup blackberry brandy or 3 tablespoons brandy or cognac
• Creme fraiche (optional)

1. Slice the peaches, removing the pits.
2. Place in a bowl and toss lightly with the lemon juice.
3. Puree half the blackberries through a sieve to remove the seeds and place in a saucepan.
4. Add the sugar and heat until the sugar has dissolved.
5. Stir in the brandy.
6. Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss.
7. Refrigerate until ready to serve.
8. If desired, each serving can be topped with creme fraiche.

peaches, lemon juice, fresh blackberries, sugar, blackberry brandy, creme fraiche

Taken from cooking.nytimes.com/recipes/3825 (may not work)