Peach Cardinale

 Ingredients:

	3 cups water
	1 cup sugar
	2 large firm, ripe peaches peeled and halved
	1 Tbsp vanilla
	Raspberry Sauce
	10 oz frozen raspberries, thawed through a sieve into a small saucepan
	Discard seeds
	1 Tbsp sugar
	2 tsp cornstarch
	1/4 cup water

Instructions:
	Raspberry Sauce
	Mash raspberries, discardseeds
	Mix sugar and cornstarch
	Stir in water and berry puree
	Heat to jjust boiling
	cook until mixture clears and thickens
	Chill
	Combine water and sugar in saucepan
	Bring to a boil
	boil 3 minutes
	Reduce tolow heat
	Add peaches
	Simmer for 10-15 minutes or until just tender
	Chill peaches in syrup for about 1 hour
	Spoon a peach half into each servicng dish.
	Cover with Raspberry sauce and then add whipped cream
	Garnish with whole raspberries