Macaroon Stuffed Peaches With Raspberry Sauce

Directions

1. Macaroon Stuffed Peaches w/Raspberry Sauce
2. Sugar to taste
3. Dip the peaches in boiling water to cover and leave them for 2 to 3 min-no longer. Drain and refigerate without peeling. Grind the macaroons in a food processor and season them to taste with your choice of liqueur, so which you have a rather soft macaroon paste. One to 2 hrs before serving, peel the peaches and cut them in half. Fill the cavities of the peach halves with the macaroon paste. Put the stuffed peach halves together to create whole peaches, and place them in a bowl. To make the sauce, put the raspberries in a blender or possibly processor. Blens and sweeten to taste with sugar. Spoon the sauce over the peaches and refrigeratebefore serving.