Pesche alla Nonna

Directions

1. 1
   Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan.
2. 2
   Bring to a simmer over moderate heat, stirring to dissolve the sugar.
3. 3
   Peel the peaches with a vegetable peeler and leave whole.
4. 4
   Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer.
5. 5
   Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool.
6. 6
   Remove them from the poaching liquid with a slotted spoon; reserve the syrup.
7. 7
   When they are cool, halve the peaches and remove the pits.
8. 8
   Strain the syrup, let cool thoroughly, then pour it over the peach halves.
9. 9
   Cover and chill the peaches.
10. 10
    Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches.
11. 11
    Blend until smooth, then strain through a fine-mesh sieve to remove the seeds.
12. 12
    Thin the raspberry sauce, if needed, with a little more syrup.
13. 13
    Taste and add a little superfine sugar if the sauce needs sweetening.
14. 14
    To serve, cut each peach half into 3 slices.
15. 15
    Make a pool of the raspberry sauce on 6 dessert plates.
16. 16
    Put a scoop of ice cream in the center.
17. 17
    Surround with the peach slices.
18. 18
    Crumble an amaretti cookie over the top and serve.