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For the raspberry sauce:
3 cups raspberries
1/4 cup confectioners' sugar
Juice of half a lemon
For assembly:
1 half-gallon vanilla ice cream.
1. Prepare peaches: In a wide saucepan, combine superfine
sugar, lemon juice, vanilla pod
and 3 cups water. Place over medium-low heat until sugar
dissolves. Raise heat and allow
to boil for 5 minutes. Reduce heat until syrup is at
a lively simmer. Add peach halves and
poach just until lightly 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.
2. Allow peaches to cool. Peel, and discard any remaining
pits. Peaches may be placed in
a container, topped with syrup and refrigerated for up
to 24 hours; gently reheat in syrup
before serving. (Syrup may be saved and frozen for future
use.)
3. Prepare raspberry sauce: In the bowl of a food processor,
combine raspberries,
confectioners' sugar and lemon juice. Process until smooth.
Pour through a fine strainer to
remove seeds and transfer sauce to a small pitcher.
4. To assemble, place a scoop or two of ice cream on each
of four serving plates. Place
two peach halves on each plate and drizzle with a small
amount of raspberry sauce. Pass
remaining sauce at the table.
