Ingredients
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2½ cups (500 g) Sugar
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1 teaspoon Vanilla Bean
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3 medium ripe-but-firm Peach
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2 cups (250 g) fresh Raspberries
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2 tablespoons fresh Lemon Juice
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1 recipe Brown Sugar Apricot Kernel Ice Cream
Directions
Steps
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1
Done
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Combine 2 cups of the sugar, the vanilla, and 2 cups (472 ml) water in a medium saucepan over medium-low heat. Cook, stirring frequently, until the sugar dissolves. Wash the peaches and remove their skins using a vegetable peeler or paring knife. Cut the peaches in half, remove the pits, and add the peaches to the hot sugar syrup. Place the saucepan back on the heat and bring the peaches to a simmer over medium heat. Allow the mixture to simmer for 1 minute, then remove from the heat. Cool the peaches in the syrup. Store in an airtight container in the fridge until ready to serve. |
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2
Done
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Place the raspberries with the remaining ½ cup of sugar and the lemon juice in a blender and puree until smooth. Strain the puree through a fine-mesh strainer into a bowl; discard the seeds. Store the sauce in an airtight container in the fridge until ready to serve. |
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3
Done
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To assemble the sundaes, place half a peach in an ice cream dish and top with a generous scoop of ice cream. Drizzle the raspberry sauce over the ice cream. Enjoy immediately. |
