Food Network: Peach Melba

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Peach Melba
Recipe courtesy Nigella Lawson

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

Instructions
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.