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Ingredients
  • subheading: For the Raspberry Sauce:
  • 1 pound frozen raspberries (454g; about 4 cups)
  • ½ cup (120ml) water
  • 6 tablespoons granulated sugar (3 ¼ ounces; 90g)
  • 1 teaspoon (5ml) fresh lemon juice
  • subheading: For the Peaches:
  • 4 cups (960ml) water
  • 1 ½ cups granulated sugar (10 ½ ounces; 300g)
  • ¼ cup (60ml) honey¼ cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla paste (see note)
  • 2 pounds ripe peaches (about 6 medium peaches)
  • 1 pint vanilla ice cream
Steps
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