Ingredients

3/4 cup sugar, plus 1 tablespoon
3/4 cup water
2 tablespoons freshly squeezed lemon juice, divided
1 vanilla bean, scraped
4 medium peaches, peeled, pitted, and cut in half
8 ounces frozen raspberries, thawed
Vanilla ice cream, for serving

Instructions

Preheat a grill to
medium-high heat.

Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the
vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and

boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over
them. Set aside.

Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar
into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve
into a small bowl. Cover and set in the refrigerator.

Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to
4 minutes or until they are tender. Remove from the heat to a container with the syrup and
cover with aluminum foil for 5 minutes.

To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle
each bowl with the raspberry sauce and serve immediately.