Peaches Melba

Step 1: You need a bowl of ice water.

Step 2: Halve and pit the peaches.

Step 3: In a saucepan (pan has to be large enough to hold all 4 peach halves in one layer) over high heat add 2 cups water and bring it to a boil. Add the peaches, skin side down and boil until skin begins to loosen (only a few minutes) and then using a slotted spoon transfer the peach halves to the ice water, reserving water in the pan. Peel the peach halves and set them aside.

Step 4: Add the sugar and vanilla to the water in the pan and bring it back to a boil, stirring to dissolve sugar. Add peach halves and reduce heat to a simmer and poach turning peaches once, cooking until tender (3-5 minutes on each side). Remove from heat , cover and and leave the peaches to steep for 30 minutes. ***can be kept in syrup for a few days.

Step 5: To make the sauce, in a food processor combine the sauce ingredients (raspberries to lemon juice) and process until pureed and then strain through a fine sieve into a bowl to remove seeds; discarding solids. Whisk sauce so it is slightly frothy. ****sauce will also keep in the fridge for a few days.

Step 6: In 4 individuals bowls or dessert dishes place a scoop of vanilla ice cream and then top the ice cream with 2 peach halves and then top with a spoonful of raspberry sauce. Serve immediately