• 3 Large peaches cut in half
• 1 Litre (1 2/3 pints, 4 cups) water
• 55gms (2oz,1/4 cup) caster sugar
• 1/2 teaspoon of vanilla extract or1 vanilla pod
To make the Raspberry sauce you will need:
• 450gms (1 pound of fresh raspberries or frozen if you cannot get fresh ones)
• 1 tablespoon lemon juice
• 30 - 40 gms (1 - 1 1/2oz, 2-3 tablespoons) caster sugar
• 30 -40 ml (2 - 3 tablespoons) raspberry liqueur (optional)
• Vanilla ice-cream
• Mint leaves to garnish
• You will need a wide pan which will hold the peach halves in one layer
• Pour the water, sugar and the vanilla extract or vanilla pod which should be split lengthways into the pan and bring to the boil to dissolve the sugar.
• Cut the peaches in half, twisting them to separate the halves.
• Remove the peach stones with a small spoon or knife and place them in the pan, cut side down (the water should just cover them)
• Reduce the heat and simmer for about 10 minutes or until they are tender.
• Remove the pan from the heat and allow the peaches to cool in the syrup.
• When cool, take the peaches and remove the skins then place them on kitchen paper to absorb the liquid.
• Chill the peaches in the refrigerator .
• Put the rasberries, sugar and lemon juice into a food processor and process for about one minute. If you don't have a processor, just squash them with a fork until mushy.
• Press them through a sieve into a bowl to remove any seeds.
• Add the liqueur if using and place in the refrigerator until you are ready to serve the dessert.
• To serve your Peach Melba, place a peach halve on each dessert plate (cut side up) and place a scoop of vanilla ice-cream on each half. Spoon the raspberry sauce over the top and garnish with some fresh mint leaves.