Peel four peaches, cut into chunks and place in stockpot. Tie rosemary in cheesecloth;
add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil.
Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.
Discard rosemary. Puree strawberries in food processor until liquid. Pass through
a fine strainer twice; discard pulp and seeds. Set aside.
Strain peaches, reserve liquid and puree pulp until smooth. Add half the liquid
to peach puree; process. Transfer peach puree to a large bowl. Stir in remaining
liquid and place in an ice water bath, stirring occasionally, until cold, about
Remove from ice water; whisk in strawberry puree.
Peel remaining peach and slice
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