Ingredients for - Peach Melba
How to cook deliciously - Peach Melba
1. Stage
Pour water and sugar into a small saucepan over medium-high heat. Stir the water as it comes to a boil to dissolve the sugar. Stir in the lemon juice and vanilla extract, then reduce the heat to low. Slide the peach halves into the water with the cut sides facing up. Cook the peaches for five to eight minutes, or until tender. Remove the pan from the heat and leave the peaches in the syrup to cool for 30 minutes.
2. Stage
Remove the peaches from the syrup with a slotted spoon and place them in a shallow dish with the cut sides down. Cover the dish and refrigerate the peaches for two to four hours. Editor's Tip: Save the sweet, peachy syrup in a covered container for up to one week. It's quite tasty stirred into iced tea or poured over ice cream.
3. Stage
Have two dessert plates or bowls ready. In a small microwave-safe bowl, warm the raspberry jam for 20 seconds or so and stir until it's smooth. Place the chilled peach halves in the dessert dishes, cut sides facing up. Add a scoop of vanilla ice cream to each peach half. Finally, drizzle the warmed raspberry jam over the ice cream and fruit, and serve right away.
