Peaches and Raspberries in Ancho Syrup with Chile Threads

Ingredients

• 1 pliable dried ancho chile (less than 1/2 oz)
• 3 cups water
• ½ cup sugar
• 1 ½ cups fresh raspberries
• ½ teaspoon fresh lemon juice
• 2 firm-ripe large peaches (preferably freestone)

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...

View full recipe at Epicurious