Ingredients

• 1 cup sugar
• 2 cups water
• 1/4 cup lemon juice
• 1 lemon, zested
• 12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted
• 1/2 pint vanilla ice cream
• 1 pound raspberries
• 1 cup sugar
• 2 tablespoon lemon juice
• 2 cups heavy cream, whipped
• 1 cup sliced almonds, toasted

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Instructions

1. In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
2. Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.
3. To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.
4. Remove fruits from syrup.
5. To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.