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Fresh Peaches with Cinnamon Creme Fraiche

Use the ripest freestone peaches you can find. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.

Source: Martha Stewart Living, Summer 1991
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Cook's Notes

If you can't find creme fraiche, substitute plain yogurt and increase the sugar to 3 tablespoons.

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