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With little effort fresh raspberries and peaches turn into an iconic dessert, Peach Melba.
Bob Chwedyk | Staff Photographer
3 cups fresh raspberries
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon water
1/8 teaspoon balsamic vinegar
2 cups sugar
2 cups water
2 tablespoons lemon juice
1 vanilla bean split lengthwise
6 scoops vanilla ice cream or whipped cream
6 fresh peaches, pitted and halved
¼ cup slivered almonds
For the sauce: Combine raspberries, sugar, lemon juice, water and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries are cooked, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature and cover and refrigerate until thoroughly chilled which will take a few hours. This can be prepared in advance.
For the peaches: Combine sugar, water, lemon juice and split the vanilla bean in a large saucepan and bring to a simmer over medium heat.
Place peach halves with cut sides up in the syrup and simmer until tender 5 to 6 minutes per side basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to bowl, cover and refrigerate until thoroughly chilled about 4 hours.
Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted slivered almonds and a mint sprig. If using whipped cream spoon cream over the peach half and raspberry sauce. Top with slivered almonds and mint sprig.
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