Peach Melba

Instructions

1. Prepare the poaching liquid
   In a large saucepan, combine the granulated sugar, water, vanilla bean (or extract), and lemon juice. Bring to a simmer over medium heat, stirring until the sugar has completely dissolved.
2. Poach the peaches
   Gently place the peach halves into the simmering liquid. Reduce heat to low and poach for about 5 minutes until the peaches are tender but still hold their shape. If the peaches have skin on, after poaching, let them cool slightly and gently peel the skin off.
3. Prepare the raspberry sauce
   While the peaches are poaching, combine the raspberries, confectioners' sugar, and 1 tablespoon of water in a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds, pressing with a spoon to extract all the juice.
4. Cool the peaches
   Using a slotted spoon, remove the peaches from the poaching liquid and place them on a plate to cool completely. You can refrigerate them if you prefer a cold dessert.
5. Assemble the dessert
   Place two peach halves in each serving dish. Add a scoop or two of vanilla ice cream between the peach halves. Drizzle the raspberry sauce generously over the peaches and ice cream.
6. Garnish and serve
   Sprinkle with toasted sliced almonds if using, and garnish with fresh mint leaves. Serve immediately while the ice cream is still firm.