Directions

• To peel the peaches
• Bring a pot of water to a boil.
• Once boiling, add the peaches for 1 minute.
• During that minute, prepare an ice bath in a large bowl. Plunge the peaches in the ice bath as soon as the minute is over.
• Dry the peaches using a towel.
• Peel the peaches with a pairing knife. The skin should come off fairly easily.
• To poach the peaches
• In a large pot, add 1 liter of water, the 200 g of sugar, and the vanilla pod. Gently start mixing while bringing to a boil.
• Once boiling, reduce to low heat and add the peaches. We are poaching them for 10 minutes.
• After 10 minutes, remove the peaches and set them aside for later.
• To make the raspberry ‘coulis’
• Blend together the raspberries, powdered sugar, and lemon juice until obtaining a smooth texture.
• Pour the mix in a jar or bowl using a sieve. This helps smoothing out the coulis by removing the seeds. Trust me, you don’t want to skip this step!
• To assemble
• Cut each peach in half and remove the pit. If desired, you can cut the peaches in quarters, like we did.
• In a glass container or bowl, add a couple quarters of peaches, a scoop or two of vanilla ice cream, another quarter of peach, and then pour raspberry coulis to cover everything.
• Bon appétit !