3 cups superfine sugar
1 vanilla bean, split lengthwise
4 ripe peaches, halved
3 cups raspberries
cup confectioners sugar
1 pint vanilla ice cream
In a wide saucepan, combine superfine sugar, juice of lemon, vanilla bean, and 3 cups water. Place over medium-low heat until sugar dissolves. Increase heat and allow to boil 5 minutes. Reduce heat until syrup is simmering. Add peach halfves and poach until softened, 2 to 3 minutes on each side depending on ripeness of fruit. Using a slotted spoon, transfer peaches to a plate, reserving the syrup. Allow peaches to cool. Peel and discard pits. Peaches may be placed in a container, topped with syrup, and refrigerated for up to 24 hours. Gently reheat syrup before serving.
In a bowl of food processor, combine raspberries, confectioners sugar and juice of lemon. Process until smooth. Pour through a fine sieve to remove seeds and transfer sauce to a small pitcher.
To assemble, place a scoop or two of ice cream on each of 4 chilled serving plates. Place 2 peach halves on each plate and drizzle with a small amount of raspberry sauce. Pass remaining sauce at table.
Yield: 4 servings
Source: The New York Times Dessert Cookbook