Instructions: 1. To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes.

2. Poach apricots or peaches until tender. If you use peaches, remove the skin. Let them cool in the syrup.

3. Make the puree in a blender— puree the raspberries with the lemon juice. Add sugar to taste.

Presentation:
Remove fruits from syrup, remove any peach pits. In a small bowl, place one scoop of vanilla ice cream and cover with raspberry sauce.

Garnish with whipped cream and toasted almonds.

Yield: 6 Servings

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