- 2 ½ C. Fresh Raspberries
- 1 Tbsp. Water
- 2 tsp. Lemon Juice
- 2 tsp. Raspberry Balsamic Vinegar
- ⅓ C. Sugar
- 2 C. Sugar
- 2 C. Water
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Vanilla Paste, Vanilla Extract, Bourbon Island, or Vanilla Extract, Mexican
- 4 Large Peaches
- Sliced Almonds, Toasted (Optional)
- Vanilla Ice Cream
Prepare the raspberry sauce.
- Combine fresh raspberries, sugar, water, lemon juice, and balsamic vinegar in a medium saucepan. Heat on medium, stirring regularly, until the raspberries collapse and resemble a sauce and the sugar dissolves (approximately 5-8 minutes).
- Strain the sauce into a bowl through a fine-mesh colander.
- Allow sauce to cool to near room temperature, then refrigerate until thoroughly cold.
Prepare the peaches.
- Combine sugar, water, vanilla, and lemon juice in a wide saucepan. Heat on medium, stirring until the sugar disolves.
- Slice peaches in half. Remove the stone if you can easily (if not, it can be removed later).
- Poach the peaches on each side until they are soft, spooning with the liquid every few minutes (approximately 6-8 minutes per side).
- Place poached peaches in a bowl or storage container, and cover with the liquid from the pan.
- Allow peaches to cool to near room temperature. When cool enough to handle, remove the peach skin and the stones if you’ve not already).
- Refrigerate until thoroughly cold.
- Place two or three small scoops of ice cream in a bowl.
- Position the poached peach on top of the ice cream.
- Drizzle liberally with raspberry sauce.
- Top with toasted almond slivers (optional).
Have you made this recipe? Share your experience with us in the comments below.