Ingredients
3 cups raspberries
⅓ cup white sugar
1 tbsp lemon juice
1 tbsp water
⅛ tsp SIDS RASPBERRY VINEGAR
2 cups white sugar
2 cups water
2 tbsp lemon juice
1 vanilla bean, split lengthwise
3 peaches, halved & pitted
6 scoops french vanilla ice cream
¼ cup sliced almonds
Directions
Combine raspberries, ⅓ cup sugar, 1 tablespoon lemon juice, water and SIDS RASPBERRY VINEGAR in a saucepan. Simmer and cook until sugar dissolves and berries collapse, 2-3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice and split vanilla bean in a large saucepan and simmer. Place peach halves with cut sides up in the syrup and simmer until tender, 5-8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover and refrigerate until thoroughly chilled, about 4 hours.
Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
