Peches cardinal (poached peaches with raspberry puree)

Combine the water, sugar and vanilla extract and bring the syrup to a simmer.

Add the unpeeled peaches, return to a simmer, then hold just under a simmer for 8 minutes, turning them in the syrup.

Turn off the heat and leave the peaches in the syrup for 20 minutes.

Lift the peaches out onto a rack; keep the leftover syrup for poaching fruit another time.

While still warm, slit the skin with a knife and peel the peaches by hand, as for a tomato.

Force the raspberries through a sieve.

Blend the puree with the sugar until thickened and the sugar has dissolved.

Chill the peaches and the puree in the fridge until very cold.

Set a peach in each glass, pour the puree over and decorate with mint leaves.