Have ready a large bowl of ice water. Halve and pit the peaches. Pour the
Add the superfine sugar and vanilla to the water in the pan and bring back to a boil, stirring to dissolve the sugar. Add the peach halves, reduce the heat to a simmer, and poach, turning the peaches once, until tender when pierced with a knife, 3–4 minutes on each side. Remove from the heat, cover the pan, and leave the peaches to steep for at least 30 minutes before serving. They can be kept in the syrup in the fridge for up to a couple of days.
To make the sauce, combine the raspberries, confectioners’ sugar, and lemon juice in a food processor or blender and process until puréed, then strain through a fine-mesh sieve into a bowl to remove the seeds. Whisk to form a slightly frothy sauce. The sauce will also keep happily in the fridge for a couple of days.
Use individual bowls or glass dishes for serving. Put a scoop of vanilla ice cream at the bottom, top with 2 peach halves, and finish with a generous spoonful of raspberry sauce. Serve immediately.
© 2019 All rights reserved. Published by Weldon Owen.