6 lg. peaches
1 pkg. frozen strawberries
1 pkg. fresh raspberries
1 carton French vanilla ice cream
2 c. sugar

Plunge peaches into boiling water for a second or two and then into cold water. Slip off the skins. Split the peaches and extract the stones. Cook 2 cups of sugar and 2 cups of water for 5 minutes, skimming the syrup carefully when it first comes to a boil. Poach the 12 half peaches gently in the syrup over low heat for about 4 minutes. Cool and chill peaches in syrup. Assemble peach half on bottom, then ice cream, strawberry sauce. Garnish with fresh raspberries.