12 sm. peaches
1 1/2 c. water
3/4 c. sugar
Piece of vanilla beans
2 pkgs. frozen raspberries
4 tbsp. Kirsch
Almonds

Parboil peaches in boiling water 1 minute; peel and leave whole. In saucepan, boil together water, sugar and vanilla bean for 3 to 4 minutes. Remove bean and poach fruit a few at a time in syrup over low heat about 5 minutes. Remove to glass or china serving dish. In electric blender, puree raspberries and strain; puree through fine sieve to remove all seeds. Add Kirsch. Pour over fruit and chill well. Garnish with slivered almonds.