Ingredients:

  • 4 large ripe peaches, halved and pitted
  • 500ml water
  • 150g granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 tbsp lemon juice
  • 250g fresh or frozen raspberries
  • 40g powdered sugar
  • 1 tsp lemon juice
  • 1 pint high-quality vanilla bean ice cream
  • 30g toasted slivered almonds
  • 4 fresh mint leaves for garnish

Instructions:

  1. In a medium sized heavy bottomed saucepan, combine the water, granulated sugar, 1 tablespoon of lemon juice, and the scraped vanilla bean. Bring to a simmer over medium-high heat until the sugar is fully dissolved.
  2. Place the peach halves cut-side down into the simmering liquid. Reduce heat to low and simmer gently for 8-10 minutes total until the fruit is tender but maintains its shape. Remove from heat and let cool slightly in the syrup.
  3. While peaches are poaching, combine the raspberries, powdered sugar, and 1 teaspoon of lemon juice in a blender or food processor. Pulse until completely smooth. Optionally pass through a fine-mesh sieve to remove seeds.
  4. To assemble, place a generous scoop of vanilla bean ice cream into four chilled dessert coupes or bowls.
  5. Top each scoop of ice cream with two warm peach halves. Generously drizzle the raspberry Melba sauce over the top.
  6. Garnish with toasted slivered almonds and a fresh mint leaf. Serve immediately.