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Discover how to make this iconic dessert


  • 4 peaches (relatively firm)
  • 1 cup sugar
  • 1 vanilla bean, split in half lengthwise and scraped
  • 7 oz. raspberries
  • ½ cup icing sugar
  • ½ lemon
  • 1½ cup vanilla ice cream
  • 1½ cup whipped cream
  • 3 oz. sliced almonds


  • Bring water to a boil in a saucepan.
  • Dip the peaches for 3 to 5 minutes (longer if the peaches are very firm).
  • Remove the peaches from the saucepan and peel.
  • Cut the peaches in half and remove the pit.
  • In another saucepan, bring 1 quart of water to a boil with the sugar and vanilla (including the bean).
  • Dip the peach halves, reduce heat, and simmer for 8 to 10 minutes, until the peaches are still firm but a knife can pierce them easily.
  • Set saucepan aside. Leave the peaches in the saucepan to cool.
  • Meanwhile, mix the raspberries with the juice of half a lemon and icing sugar to get the raspberry puree.


  • Place a peach in a bowl.
  • Top with vanilla ice cream and whipped cream.
  • Finish with some raspberry puree and sliced almonds.
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