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Ingredients
- 12 x Apricots or possibly 3 peaches
- 1 c. Sugar
- 2 c. Water
- 1/4 c. Lemon juice One lemon, zest of
- 1 x Vanilla bean
- 1/2 pt Vanilla ice cream
- 2 c. Raspberries
- 2 Tbsp. Lemon juice
- 1/2 c. Sugar
- 1 c. Toasted almond slices
- 2 c. Whipping cream for garnish
Directions
- 1. To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 min.
- 2. Poach apricots or possibly peaches till tender. If you use peaches, remove the skin. Let them cold in the syrup.
- 3. Make the puree in a blender puree the raspberries with the lemon juice. Add in sugar to taste.
- Presentation:Remove fruits from syrup, remove any peach pits. In a small bowl, place one scoop of vanilla ice cream and cover with raspberry sauce.
- Garnish with whipped cream and toasted almonds.
- Yield: 6 Servings
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