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Article updated: 6/25/2013 9:42 AM

Peach Melba

Raspberry Sauce

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

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.

Serves six.

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