Adapted from Bon Appetit, August 2007 2 1/4 cups lightly packed fresh raspberries (about 13 ounces) 3 tablespoons water 3 tablespoons sugar 1 tablespoon fresh lemon juice 3 tablespoons unsalted butter 1 1/2 tablespoons packed dark brown sugar 6 medium-size ripe but firm peaches, halved and pitted Puree raspberries along with the water in a … Continue Reading →