Ingredients:

  • 4 ripe but firm peaches (about 800g / 1.75 lbs), peeled, halved, and pitted
  • 4 cups (950ml / 32 fl oz) water
  • 1 cup (200g / 7 oz) granulated sugar
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • Juice of ½ lemon (about 15 ml / 0.5 fl oz)
  • 12 ounces (340g) fresh or frozen raspberries
  • ¼ cup (50g / 1.75 oz) granulated sugar
  • 1 tablespoon lemon juice (about 15 ml / 0.5 fl oz)
  • 1 pint (473 ml / 16 fl oz) vanilla ice cream, good quality
  • Optional: Toasted slivered almonds, for garnish

Instructions:

  1. Combine water, sugar, vanilla bean (or extract), and lemon juice in a saucepan. Bring to a simmer. Gently add peach halves and poach until tender but not mushy (about 5-7 minutes). Remove peaches with a slotted spoon and transfer to an ice bath to stop cooking.
  2. Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer over medium heat until raspberries are softened and sauce has thickened slightly (about 5-7 minutes). Blend until smooth. Strain through a fine-mesh sieve to remove seeds (optional). Chill until ready to use.
  3. Place two peach halves in each serving dish. Top with a scoop of vanilla ice cream. Spoon raspberry sauce over the ice cream and peaches. Garnish with toasted slivered almonds, if desired. Serve immediately.