The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

For peaches
6 medium firm-ripe peaches (2 1/4 lb)
1 1/3 cups sugar
2 cups water
1 (1-inch) piece vanilla bean
For raspberry sauce
1 (12-oz) package frozen raspberries (not in syrup), thawed
1/2 cup sugar
1/3 cup water
2 teaspoons fresh lemon juice

Accompaniment: 2 pt superpremium vanilla ice cream

Poach peaches:
Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit
in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds,
then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Transfer peaches to a cutting board and peel,
starting with cut end, then cut in half, discarding pits.
Combine sugar and water in cleaned pot.
Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot,
then add pod and bring mixture to a boil, stirring until sugar is dissolved.
Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach,
covered, at a bare simmer 6 minutes.
Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.

Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.

Make raspberry sauce while peaches cool:
Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.

Combine sugar and water in a small heavy saucepan.
Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil,
then remove lid and boil 2 minutes.

Immediately stir sugar syrup into raspberry pur�e and cool to room temperature, about 1 hour.
Stir in lemon juice. 3Serve peaches over ice cream and drizzled with sauce.

Cooks' note:
Peaches can be poached and cooled 1 day ahead, then chilled, covered.

Makes 6 servings.