Peach Melba

Directions

1. 1
   Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar.
2. 2
   Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
3. 3
   Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later.
4. 4
   Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit.
5. 5
   Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
6. 6
   When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones).
7. 7
   If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches.
8. 8
   Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
9. 9
   To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor.
10. 10
    Sieve to remove the pits and pour the puree into a jug.
11. 11
    To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream.
12. 12
    Spoon the raspberry sauce over each.