|200 ml||white wine|
|50 g||sliced almonds|
|20 g||confectioner’s sugar|
|1 tsp||lemon juice|
|raspberries for serving|
|vanilla ice cream for serving|
Halve peaches and remove the pits. Scrape the seeds out of the vanilla bean.
Add wine, scraped vanilla bean and vanilla seeds, lemon peel, and sugar to a large pot over medium heat. Stir until sugar is dissolved, add the peaches, and let simmer approx. 5 minutes, so that the peaches remain firm but are fragrant. Remove the peaches from the pot, cook the syrup further for approx. 3 min. or until reduced, and remove from heat.
In a frying pan, toast sliced almonds over medium heat until golden.
Blend part of the raspberries with confectioner’s sugar and lemon juice. To serve, place 2 peach halves on each serving plate, drizzle with syrup, raspberry sauce, almonds, fresh raspberries, and a scoop of vanilla ice cream. Enjoy!