Ingredients
- 4 peaches, halved
- 1 cup granulated sugar
- 4 bay leaves
- 1/2 lemon, juiced
- 1 pint raspberries, frozen then thawed
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 pint Organic Super Premium Vanilla Bean Ice Cream
Instructions
Step 1
In a small saucepot, combine 2 cups water, 1 cup granulated sugar, bay leaves, and juice of half a lemon. Bring to a boil over medium heat. Add the peaches and reduce heat to maintain a bare simmer. Cover and simmer the peaches for 5 minutes, flip, then simmer for 5 minutes more or until easily pierced with a knife. Transfer the peaches to a plate to cool. If preparing ahead, cool and store the peaches submerged in poaching liquid in the refrigerator for up to 3 days.
Step 2
In a blender, combine the raspberries, 2 Tbsp granulated sugar, and 1 Tbsp lemon juice. Blend until liquid, then pass through a fine mesh strainer to remove seeds. Sauce can be stored in the refrigerator for up to 3 days.
Step 3
To serve, gently peel the skins off the peaches. Place peaches in the bottom of each serving bowl and top with a scoop of vanilla bean ice cream and spoon over raspberry sauce.
