Apricot or Peach Melba

1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm apricots, pitted, or 3 peaches, halved and pitted

1/2 pint vanilla ice cream

Raspberry Sauce

1 pound raspberries
1 cup sugar
2 tablespoon lemon juice

Garnish

2 cups heavy cream, whipped
1 cup sliced almonds, toasted

In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.

Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.

To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.

Remove fruits from syrup.

To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.

Yield: 6 servings