Ingredients (serves 6) 3 peaches (not too ripe) Syrup to poach the peaches 1 cup of sugar 2 cups of water 1/4. cup of lemon juice 6 scoops of vanilla ice cream Raspberry sauce 2 cups of raspberries 2 tablespoons of lemon juice 1/4. cup of sugar Whipped cream and roasted almonds for the garnish

First, poach the peaches in water for two minutes or less. Peel the fruit, remove the pits and dip the fruit in cold water to end the cooking process.
To make the syrup, bring the sugar, water and lemon juice to a boil (California chef Wolfgang Puck suggests adding lemon zest and a vanilla pod). Set aside to cool for 10 minutes. Immerse the peaches in the syrup and let them cool. (If you’re lazy, use canned peaches in light syrup).
Use the blender to mix the ingredients for the raspberry sauce.
To assemble, place half a peach in each plate (or in a transparent fruit dish), and cover with a scoop of ice cream, (Careful! Not all vanilla ice creams are equal. Pick a superior quality ice cream!), mask with the raspberry sauce. Garnish with a little?whipped cream and some roasted almonds (and why not a wafer).
This should get even the most hardened people singing! Enjoy this treat accompanied by the warm voice of the diva singing the Jewels aria from Faust!