Ingredients

3 cups fresh or frozen raspberries

1/3 cup white sugar

1 tablespoon lemon juice

1 tablespoon water

1/8 teaspoon balsamic vinegar

2 cups white sugar

2 cups water

2 tablespoons lemon juice

1 vanilla bean, split lengthwise

3 peaches, halved and pitted

6 scoops vanilla ice cream

1/4 cup sliced almonds

Directions

Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.

Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.

Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally.