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1
Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan.
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2
Bring to a simmer over moderate heat, stirring to dissolve the sugar.
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3
Peel the peaches with a vegetable peeler and leave whole.
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4
Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer.
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5
Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool.
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6
Remove them from the poaching liquid with a slotted spoon; reserve the syrup.
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7
When they are cool, halve the peaches and remove the pits.
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8
Strain the syrup, let cool thoroughly, then pour it over the peach halves.
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9
Cover and chill the peaches.
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10
Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches.
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11
Blend until smooth, then strain through a fine-mesh sieve to remove the seeds.
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12
Thin the raspberry sauce, if needed, with a little more syrup.
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13
Taste and add a little superfine sugar if the sauce needs sweetening.
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14
To serve, cut each peach half into 3 slices.
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15
Make a pool of the raspberry sauce on 6 dessert plates.
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16
Put a scoop of ice cream in the center.
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17
Surround with the peach slices.
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18
Crumble an amaretti cookie over the top and serve.
