2 1/4 c. sugar
3 c. water
1 1/2 tsp. vanilla extract
6 fresh peaches
2 pkgs. frozen raspberries, thawed and drained
Vanilla ice cream (optional)

In a heavy pan over medium heat stir together 1 1/2 cups sugar, water and vanilla until sugar is dissolved. Add whole, unpeeled peaches and simmer 9 minutes. Remove pan from heat and allow peaches to cool in syrup 30 minutes. Drain and peel. Chill. If using canned peaches, cook 2 or 3 minutes in their own syrup (1 pound 13 ounce size) without the sugar but add the vanilla. Drain and chill.

Puree the drained raspberries with 3/4 cup sugar in a blender until sugar is completely dissolved. Chill. Before serving, cut fresh peaches in half. Arrange on plates or a large platter with raspberry sauce poured on top. You may put a scoop of vanilla ice cream on the peach before topping with sauce if you like.