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Ingredients:

4 fresh peaches, peeled, pitted and cut in half
2 cups sugar
2 cups water
1 quart vanilla ice cream
Raspberry Sauce (see recipe below)
Fresh mint sprigs

Raspberry Sauce Ingredients:

1 10-ounce package frozen raspberries in syrup, thawed
1 teaspoon cornstarch
2 Tablespoons sugar

Procedure:

Cook sugar and water over low heat, stirring gently with a wooden spoon until sugar is dissolved. Cover, bring to a simmer and simmer gently for 2 minutes without stirring. Add peach halves and simmer in the simple syrup for an additional 5-7 minutes. Cool and chill.

Raspberry Sauce Procedure:

Process raspberries in a blender until smooth, scraping down the sides. Press mixture through a wire mesh strainer, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in cornstarch until smooth. Whisk in sugar.  Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.  Cool and chill.

To serve: Place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry sauce around the peach. Garnish with fresh mint sprigs and serve immediately.

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