Peaches and Raspberries in Ancho Syrup with Chile Threads
- 1 ½ cups fresh raspberries
- 2 firm-ripe large peaches (preferably freestone)
- 1 pliable dried ancho chile (less than 1/2 oz)
- ½ teaspoon fresh lemon juice
- ½ cup sugar
- 3 cups water
Simmer chile in 2 cups water in a 1- to 2-quart saucepan, uncovered, turning over once or twice, until softened, 15 to 20 minutes. Transfer chile to a cutting board and discard cooking liquid. When cool enough to handle, stem and seed chile, then carefully peel off skin in large pieces and reserv...