Description
A luscious summer dessert featuring ripe peaches, tangy raspberries, and creamy vanilla ice cream.
Ingredients
Scale
- 4 firm, ripe peaches
- 2 cups (400 g) granulated sugar
- 1/2 cup (58 g) confectioners’ sugar
- 1 tsp fresh lemon juice
- 3 cups fresh raspberries, divided
- Vanilla ice cream, for serving
Instructions
- Score an X into the bottom of each peach. In a large saucepan, bring the granulated sugar and 4 cups of water to a boil, stirring until the sugar has dissolved. Add the scored peaches and reduce heat to medium-low. Simmer until the peaches are tender, about 6 to 10 minutes. Transfer peaches to a cutting board to cool.
- Blend confectioners’ sugar, lemon juice, and 2 cups of raspberries until smooth. Strain through a fine-mesh sieve to remove seeds, leaving about 3/4 cup of raspberry sauce.
- Peel the cooled peaches, cut in half, and slice each half into four wedges.
- Divide peach slices among bowls, add scoops of vanilla ice cream, drizzle with raspberry sauce, and top with remaining raspberries.
Notes
For a lighter version, consider sugar substitutes and dairy-free ice cream alternatives.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 45g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg