Peach Melba

Ok I love The Food Network and as you can tell my most recent entries have been from said site/channel. I love finding those easy, simple recipes that help me to try new things or add to my menus. This Peach Melba one really struck me as a simple, easy family dessert that could easily be treasured for years to come. We love peaches and this recipes makes it easy to add to a menu with some fun and flair.

Ingredients

Peaches:
3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches

Raspberry sauce:
3 cups raspberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice

To serve:
1 large tub vanilla ice

Directions
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.