Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a medium saucepan, prepare syrup. bring sugar, water, lemon juice and zest to a boil. lower to a simmer and cook for 10 minutes. poach peaches until tender. let them cool in the syrup. to prepare the raspberry sauce, in a blender combine 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. for apricot melba, use 12 ripe, firm apricots, pitted and halved (no need to skin).

Target recipe: if you have a fresh peach, halve it and remove the stone. peel each half. place the two halves in sugar syrup and simmer for a few minutes (until peach halves are tender but not soft). place each peach half in a serving dish. top each half with 1 teaspoon raspberry jam. top this with a scoop of vanilla ice cream. serve and enjoy.