Delicious poached peaches with vanilla ice cream and topped with fresh raspberry sauce
- 1 cup water
- 1-1/4 cup white granulated sugar
- 1 whole vanilla bean, split down the middle
- 4 large peaches - pitted and cut (halves, quarters or eighths)
- 1-1/2 cup fresh raspberries
- 3 Tablespoon powdered sugar
- 2 teaspoons fresh lemon juice
- 3 cups high quality vanilla ice cream
- basil or mint for garnish
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Place the sugar, vanilla bean and water into a medium saucepan. Boil the mixture for about 5 minutes to start creating a syrup.
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Reduce the heat to low. Carefully place the peaches into the water and poach for about 2 to 3 minutes.
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Remove from the heat and refrigerate for at least 3 hours.
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Place the berries, powdered sugar and lemon juice in a food processor and puree the mixture. Make it as liquid as possible.
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Strain it to remove the seeds. A food sieve will work faster. I used a mesh basket and it took a very, very long time!! And I had to scrape the bottom to get all the fruit puree into the sauce.
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Place the liquid in a jar or glass bowl and refrigerate at least 3 hours.
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Put a large scoop of ice cream into a bowl. An ice swan would be nice.
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Lay some poached peaches around the ice cream and top with a generous portion of raspberry sauce.
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Garnish with torn up mint or basil.
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Serve immediately. And it's amazing!
NOTE: Some recipes call for peach halves, some for slices. I used slices here.
Also, fresh peaches are the best, but this time of year, frozen are more likely sweeter. I used peaches I froze this summer. DO NOT use canned peaches. They will turn to mush.
Fresh raspberries are really important. The freshness really comes through.
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