1 vanilla bean, sliced open (or 1 teaspoon vanilla extract)
4 large firm peaches
Sauce:
3 cups fresh raspberries or 12 ounce bag frozen, thawed
2 tablespoons powdered sugar
1 tablespoon fresh lemon juice
1 pint vanilla ice cream
Instructions
Combine sugar, water and vanilla bean in a pot over medium heat. Stir constantly until mixture boils. Cover and boil 5 minutes. Turn off heat. If using extract instead of vanilla bean pod, add extract now.
Cut peaches in half and remove the pits. Bring syrup to a strong simmer and add peach halves. Poach 2-3 minutes until soft. Cool until you can handle them, then peel. Cool the syrup and store peached with syrup in refrigerator up to 24 hours.
Combine raspberries and sugar in a blender until pureed. Press through a sieve. Refrigerate.
Serve ice cream with peach halves and raspberry syrup.