Recipe Details
Ingredients
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3cupsfresh or frozen raspberries
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⅓cupwhite sugar
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1tablespoonlemon juice
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1tablespoonwater
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⅛teaspoonbalsamic vinegar
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2cupswhite sugar
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2cupswater
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2tablespoonslemon juice
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1vanilla bean, split lengthwise
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3peaches, halved and pitted
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6scoopsvanilla ice cream
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¼cupsliced almonds
Cooking Directions
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Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
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Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
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Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
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Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories421 | |
% Daily Value * | |
Total Fat 5g |
6% |
Saturated Fat 2g |
8% |
Cholesterol 9mg |
3% |
Sodium 21mg |
1% |
Total Carbohydrate 97g |
35% |
Dietary Fiber 5g |
17% |
Total Sugars 91g |
|
Protein 2g |
|
Vitamin C 40mg |
200% |
Calcium 61mg |
5% |
Iron 0mg |
2% |
Potassium 187mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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