4 cups water 1 clove 1/4 vanilla pod split lengthwise 3 cm. cinamon stick grated rind of one lemon 1 cup sugar grated rind of one orange juice of one lemon 8 peaches 500 gm raspberries 2 tablespoons toasted flaked almonds
Place the water in a saucepan with the vanilla pod, orange and lemon rind, the clove, cinnamon and sugar. Bring to the boil and simmer for 10 minutes. Add the washed peaches, return to the boil and simmer for about 8 minutes. Turn of the heat and leave the peaches to cool in the liquid.
Blend the raspberries with one cup of the cold strained cooking liquid from the peaches. Strain and stir in the lemon juice. Taste and add a bit of sugar if it is too sour.
Remove the peaches from the liquid and arrange on serving plates. Spoon the raspberry sauce over the peaches and sprinkle with almond slivers. Serve with vanilla icecream and/or cream.