Ingredients
Scale
- 2–3 cups raspberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 4 cups water
- 1 cup granulated sugar
- 1 lemon (juiced)
- 1 vanilla bean (split lengthwise, or 1 teaspoon vanilla extract)
- 6 ripe peaches
- 1 pint high-quality vanilla ice cream
- Fresh mint leaves (optional)
- Extra raspberries (optional)
Instructions
- Combine raspberries, sugar, lemon juice, and water in a saucepan and heat until sugar dissolves.
- Continue to stir for 5-7 minutes until sauce thickens, then strain through a fine mesh sieve.
- Prepare poaching liquid with water, sugar, lemon juice, and vanilla, and heat until sugar dissolves.
- Score the bottom of peaches and poach in syrup for 6-8 minutes until tender.
- Transfer to an ice bath for 5 minutes, then peel, slice, and return to liquid if desired.
- Serve peaches topped with vanilla ice cream and raspberry sauce, garnished with mint and extra raspberries.
Notes
Use ripe peaches for the best flavor.
Adjust sweetness of the raspberry sauce to taste.
Raspberry sauce can be prepared in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: Classic
Nutrition
- Calories: 250
- Sugar: 30
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 4
- Cholesterol: 25