This can be drizzled over warm, cooked chicken breasts when you
need a delicious dinner in a hurry. Could be made ahead and
warmed as needed. Makes 4 servings.
Simmer the stock with the onions until the liquid is reduced by
half, leaving about 1 cup in total. Add the peaches and olive
oil then simmer a few minutes until the fruit begins to soften.
Puree until smooth then return to simmer in the pot. Season with
salt and pepper. Add the raspberries and simmer just long enough
to heat them through. Serve over chicken on a bed of rice.
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