Active Time

　　30 min

　　Total Time

　　2 hr (includes cooling)

　　The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

　　

Ingredients

Makes 6 servings

　　

For peaches

6 medium firm-ripe peaches (2 1/4 lb)

　　1 1/3 cups sugar

　　2 cups water

　　1 (1-inch) piece vanilla bean

　　

For raspberry sauce

1 (12-oz) package frozen raspberries (not in syrup), thawed

　　1/2 cup sugar

　　1/3 cup water

　　2 teaspoons fresh lemon juice

　　Accompaniment: 2 pt superpremium vanilla ice cream

　　

Poach peaches:

Step 1

Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.

　　

Step 2

Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.

　　

Step 3

Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.

　　

Make raspberry sauce while peaches cool:

Step 4

Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.

　　

Step 5

Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.

　　

Step 6

Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

　　Cooks' note:

　　Peaches can be poached and cooled 1 day ahead, then chilled, covered.