Peach Melba


Ingredients:

Poached Peaches:

1 cup sugar
1 cup water
1 vanilla bean, sliced open (or 1 teaspoon vanilla extract)
4 large peaches, firm

Sauce:

3 cups raspberries
2 tablespoons powdered sugar
1 tablespoon fresh lemon juice

Serve with:

Vanilla ice cream

Preparation

Poached Peaches:

Combine sugar, water, and vanilla bean in a pot over medium heat. Stir until the mixture boils. Cover and boil for 5 minutes. Turn off the heat. If using extract instead of vanilla bean, do not add the extract after boiling the mixture. Resume mixture to a simmer. Cut peaches in half and remove the pits, add peach halves to simmering syrup. Poach peaches for 2-3 minutes on each side until soft. Remove them from the syrup and cool until you can handle them. Once cooled, gently remove the skins. Cool the syrup and pour over the peaches, refrigerate for up to 24 hours.

Raspberry Sauce:

Puree raspberries and sugar in a blender. Press through a sieve to remove seeds and refrigerate.

To Serve:

Place a scoop or two of ice cream in a bowl, top with one peach half, and drizzle with raspberry syrup.

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