Poached PEACHES with Raspberry Sauce

Serves 4

This is the prettiest dessert—and always a showstopper!

2 cups granulated sugar

2 cups water

4 peaches

1 pint raspberries

¼ cup confectioners’ sugar

Vanilla ice cream, for serving

In a skillet, heat the granulated sugar and water over medium heat to dissolve the sugar. When it begins to boil, turn the heat to low and gently simmer.

Cut the peaches in half and remove the pits. If they are don’t come out easily, you can remove them after poaching. Place the peach halves in the sugar syrup and cook until soft, about 3 minutes on each side.

Transfer the poached peaches to a plate, peel off their skins, and remove the pits, if necessary. Set aside to cool.

To make the raspberry sauce, puree the raspberries and confectioners’ sugar in a blender or food processor until liquid. Strain the sauce through a fine-mesh strainer to remove the seeds.

To serve, place two peach halves on each plate, add a scoop of vanilla ice cream, and spoon the raspberry sauce on top.