4 fresh peaches
2 C Dessert wine or white wine
2 C Water
1 C Sugar, granulated
1/2 vanilla bean, split in 1/2 and seeds scraped
2 C fresh Raspberries, picked over
1 T Confectioners' sugar
2 T Lemon juice
Vanilla Bean Ice Cream, recipe follows, or good quality store bought vanilla, for serving
Whole fresh raspberries, for garnish
Mint sprigs, for garnish
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Combine the wine, water, sugar, and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.
Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes. Remove from the heat and set aside.
Peel the peaches and halve each peach, removing the seed. Pour 1/2 cup of the reserved liquid over the peaches and refrigerate until well chilled.
Combine the raspberries, 1/2 cup of the syrup, confectioners' sugar and lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
To serve, place 1 scoop of vanilla ice cream in each bowl. Top each serving with 1 peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and serve immediately.
Vanilla Bean Ice Cream
3 C Heavy cream
2 C Milk
1 vanilla bean, split lengthwise
12 lare egg yolks
1 C Sugar
Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.
Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.
Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.
Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.