Peach Melba | Raspberry Sauce over Vanilla Ice Cream

Put the water, sugar, and lemon juice in a pot large enough to hold the peaches in a single layer. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the syrup. Once the sugar dissolves and the syrup boils, reduce the heat to a gentle simmer.

Lower the whole washed peaches into the syrup and cover them with a round of parchment cut to fit the pot; it helps cook the part of each peach above the syrup. Turn them occasionally and cook for 5–8 minutes, until a knife tip enters the thickest part without resistance. Timing depends on ripeness, so use the knife test. Remove from the heat and leave the peaches in the syrup.

Once the peaches are cool enough to handle, remove them from the syrup; the skins should slip off when pulled with your fingers. Split each peach along its natural seam and remove the pit. Return the halves to the syrup and refrigerate.

Blend the raspberries, powdered sugar, and lemon juice until smooth. Press the puree through a fine-mesh sieve with the back of a spoon and discard the seeds. The sauce should flow from a spoon in a thick but continuous stream.

Place two scoops of vanilla ice cream in each of four chilled bowls. Drain the peach halves and set them over the ice cream, rounded side up. Pour the raspberry sauce over the peaches, sprinkle with almonds, and serve immediately.