2 yellow peaches, cut in half 
1/2 cup caster sugar 
1/2 lemon, juiced 
1 teaspoon vanilla extract 

Raspberry Sauce 
250g raspberries 
1/2 lemon, juiced 

To Serve
Vanilla ice cream
Flaked almonds 

Method 

1. Heat a deep frying pan or medium pot over medium heat. Add the caster sugar, lemon and vanilla extract and stir until dissolved.  
2. Add in the peaches and cook for 2-4 minutes, simmering, until tender. Transfer the peaches and some cooking liquid to a large bowl.
3. Cover and place in the fridge until chilled, about 1 hour. Remove peaches and peel off their skins and remove their pits.
4. To make the Raspberry Sauce, add 3/4 of the raspberries and the lemon juice to a blender and blitz until combine into a sauce. You may need to add 1-2 teaspoons of water to help catch the blades. Remove the seeds by pouring puree into a fine sieve and pushing through with the back of a spoon. Discard seeds. Stir through the remaining whole raspberries.
5. Slice the peaches into 4cm chunks and place between two bowls. Add a few ice cream scoops and spoon over the Raspberry Sauce. Sprinkle over some flaked almonds to serve. 

Notes

Watch a video of this recipe here.