Peach Melba
Peach Melba is a classic dessert that combines poached peaches with raspberry sauce and vanilla ice cream. It's a refreshing and elegant dish that's perfect for summer evenings. The dessert was created in the late 19th century by French chef Auguste Escoffier at the Savoy Hotel in London, in honor of the Australian soprano, Nellie Melba.
1 cup sugar
1 cup water
1 vanilla bean, split and scraped
2 cups raspberries
1 tablespoon lemon juice
Vanilla ice cream
Bring a large pot of water to a boil. Cut a small X at the bottom of each peach.
Blanch the peaches in boiling water for about 1 minute. Immediately transfer them to a bowl of ice water to cool.
Peel the peaches, cut them in half, and remove the pits.
In a saucepan, combine 1 cup of sugar, 1 cup of water, and the vanilla bean. Bring to a simmer.
Add the peach halves to the syrup and poach gently until tender, about 10 minutes. Remove from heat and let cool.
In a blender, combine raspberries, lemon juice, and a tablespoon of sugar (adjust to taste). Blend until smooth.
Serve the poached peaches with a scoop of vanilla ice cream and drizzle with raspberry sauce.