Peach, Berries and Raspberry Sauce Serves 4

Plunge peaches into boiling water; remove them and slip off their skins. Place in saucepan large enough to hold them in one layer. Cover w lemon juice, white wine, .5c sugar and cardamom, adding water if necessary. Poach for 10 min, turning frequently. Drain, reserving liquid. Boil liquid down to .5 c. Cook raspberries w .5 c sugar in liquid for 5 min. Puree in food processor and strain through sieve. Place a pool of sauce on each of 4 plates. Put peach in middle and arrange fresh berries around. Garnish w sprig of mint

Peach 4lg ripe
Lemon Juice, Fresh of one half lemon
Wine, White 1c dry
Sugar 1c
Cardamom 1 tsp seeds, tied in cheesecloth
Berries, Raspberries 0.5 pint
Berries 1.5c fresh
Mint 4 sprigs