- 4 large peaches (1 3/4 pounds)
- 6 cups water
- 1 3/4 cups granulated sugar
- 3/4 pint raspberries
- 2 tablespoons confectioners' sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons honey
- 4 tablespoons unsalted butter
- 4 scoops vanilla ice cream
- 4 mint sprigs
- Blanch the peaches in boiling water for 1 to 2 minutes. Remove from the heat and transfer the peaches to a plate to cool. Meanwhile, in a medium saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves. Peel the peaches and add them to the hot sugar syrup. Let them cool completely in the syrup, turning them once or twice.
- In a mini food processor, puree 1/2 cup of the raspberries with the confectioners' sugar, lemon juice and vanilla. Strain the puree into a small bowl and refrigerate until needed.
- In a large nonstick skillet, combine the honey and butter and cook over moderately high heat, stirring occasionally, until smooth, about 5 minutes. Add the peaches and turn until coated. Transfer the peaches to dishes and set a scoop of vanilla ice cream next to each. Spoon some of the raspberry puree over the peaches and ice cream. Garnish with the remaining raspberries and the mint sprigs and serve immediately.
The recipe can be made through Step 2 and refrigerated for up to 1 day.
Try a Sparkling Rosé. The fruity flavors of a pink Champagne match both the raspberries and the caramelized peaches.