1. To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil. Steep for 10 minutes. 2. Poach apricots or peaches until tender. If you use peaches, remove the skin. Let them cool in the syrup. 3. Make the puree in a blender— puree the raspberries with the lemon juice. Add sugar to taste. Presentation: Remove fruits from syrup, remove any peach pits. In a small bowl, place one scoop of vanilla ice cream and cover with raspberry sauce. Garnish with whipped cream and toasted almonds. Yield: 6 Servings