Peach Melba
Peaches:
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3 cups/700ml water
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3 1/2 cups/700grams sugar
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1 vanilla pod, split lengthwise
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2 tablespoons lemon juice
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8 peaches
Raspberry sauce:
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3 cups raspberries
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25g icing sugar
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1 tablespoon lemon juice
To serve:
- 1 large tub vanilla ice cream
Step 1 - 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.
Step 2 - 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.
Step 3 - 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.
Step 4 - 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.
From _Feast _by Nigella Lawson