Peaches Cardinal 

3 c. water
1 c. sugar
6 peaches, peeled and halved
1 1/2 Tbsp. vanilla

Boil water and sugar 3 minutes. Lower heat, add peaches and vanilla, poach 10 to 20 minutes until tender. Refrigerate peaches in syrup until cold. (If using canned peaches, poach 5 minutes.) Arrange in dishes or platter, top with Sauce Cardinal and garnish with crème Chantilly.

Sauce Cardinal:
2 (10 oz.) pkg. frozen raspberries or strawberries
2 Tbsp. sugar
1 Tbsp. Brandy or Rum
Puree fruit in blender, after thawing and draining thoroughly. Force fruit through a sieve. Add sugar and brandy.

Crème Chantilly:
1 c. heavy cream
2 1/2 Tbsp. sugar
1 1/2 Tbsp. vanilla
Whip cream, add sugar and vanilla.

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