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Ingredients
- 1 cup sugar
- 2 cups water
- 1/4 cup lemon juice
- 1 lemon, zested
- 12 ripe, firm apricots or peaches, pitted
- 1/2 pint vanilla ice cream
Raspberry Sauce:
- 1 pound raspberries
- 1 cup sugar
- 2 tablespoons lemon juice
Garnish:
- 2 cups heavy cream, whipped
- 1 cup sliced almonds, toasted
Directions
- In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
- Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
- To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
- Remove fruits from syrup.
To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
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