• You will need a wide pan that 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 brings to a 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.

Raspberry Sauce

• Put the raspberries, 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.

How To Serve

• 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.