Peach Melba

3 c. fresh or frozen raspberries

1/3 c. white sugar

1 Tbsp. lemon juice

1 Tbsp. water

1/8 tsp. balsamic vinegar

2 c. white sugar

2 c. water

2 Tbsp. lemon juice

1 vanilla bean, split lengthwise

3 peaches, halved and pitted

6 scoops vanilla ice cream

¼ c. sliced almonds

Combine raspberries, 1/3 c. sugar, 1 Tbsp. lemon juice, water and balsamic vinegar in saucepan over medium heat. Bring to simmer and cook until sugar dissolves and berries collapse, 23 minutes. Remove from heat and strain into bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled. Combine 2 c. sugar, 2 c. water, 2 Tbsp. lemon juice and split vanilla bean in large saucepan and bring to simmer over MEDIUM heat. Place peach halves with cut sides up in the syrup and simmer until tender, 5-8 minutes per side, basting with syrup occasionally. Remove from heat; allow peaches to cool. Transfer to bowl, cover and refrigerate until thoroughly chilled, about 4 hours. Remove peach skins and serve each peach half on top of scoop of ice cream in bowl. Spoon raspberry sauce over top. Garnish with toasted, slivered almonds.