3 Peaches                                                           2 cups Raspberries

2 Tbsps. Lemon Juice

1 cup Sugar                                                        ½ cup Sugar

¼ cup Lemon Juice

Zest of one Lemon                                                               Vanilla Bean Ice Cream

1 Vanilla Bean                                                     Whipped  Cream

                                                                            Toasted Almonds


  1. Combine the Sugar, Lemon Juice, Zest and Vanilla Bean in a stainless steel saucepan.
  2. Bring to a boil;  shut off and allow to remain on the burner for 10 minutes.
  3. To remove the peel from the Peaches, slit the skin with a small paring knife, then submerge in boiling water for 1- 2 minutes;  the skin should then come off easily with the tip of the paring knife.
  4. Slice the Peaches, then poach in the Syrup just until tender. (One or two minutes)
  5. Remove from the syrup and allow to cool.
  6. To make the Raspberry (Melba) Sauce, puree the Raspberries with the Lemon Juice;  add sugar to taste.
  7. To serve, place a scoop of Ice Cream in each of 6 serving dishes;  arrange the Peaches around the Ice Cream and top with the Raspberry Sauce.
  8. Garnish with Whipped Cream and Toasted Almonds.


YIELD:      6 Servings



Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.