Ingredients

• 4 peaches, cut in half
• 2 cups water
• 1½ cups sugar
• ¼ lemon
• (optional: vanilla bean)
• 170 g raspberries
• Vanilla ice cream

Procedure

1. Combine the water, sugar, and lemon juice (and the optional vanilla bean) in a sauté pan, and simmer until the sugar has dissolves.
2. Add the peaches to the simmering liquid, and cook 5 to 6 minutes per side, depending on how ripe the peaches are.
3. Set the peaches aside to cool enough to remove their skins and stones.
4. Combine the raspberries with ¼ cup of the peach cooking syrup, and leave to sit, mashing it up very slightly.
5. Serve with two peach halves, then a scoop or two of good vanilla ice cream, and the raspberry syrup on top.