Ingredients

• 4 large Fresh ripe peaches
• 1 cup Granulated sugar
• 2 cups Water
• 1 teaspoon Vanilla extract
• 2 cups Fresh or frozen raspberries
• 2 tablespoons Powdered sugar
• 1 tablespoon Fresh lemon juice
• 1 quart Premium vanilla ice cream
• 0.25 cup Toasted slivered almonds
• 4 leaves Fresh mint leaves

Instructions

1. 1

   Prepare the poaching syrup: In a medium saucepan, combine water, granulated sugar, and vanilla extract. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

2. 2

   Poach the peaches: Carefully peel the peaches. You can halve and pit them before poaching for easier serving, or poach them whole and then halve them once cooled. Gently place the peaches into the simmering syrup. Poach for 5-10 minutes, or until just tender when pierced with a knife, but still firm.

3. 3

   Cool the peaches: Using a slotted spoon, carefully remove the peaches from the syrup and place them on a plate to cool completely. For best results, chill them in the refrigerator for at least 30 minutes.

4. 4

   Make the raspberry coulis: In a blender or food processor, combine fresh or frozen raspberries, powdered sugar (start with 2 tablespoons), and fresh lemon juice. Blend until completely smooth.

5. 5

   Strain the coulis: Pass the blended raspberry mixture through a fine-mesh sieve into a small bowl, pressing firmly with the back of a spoon to extract all the liquid and remove any seeds. Taste and adjust sweetness with more powdered sugar if desired.

6. 6

   Assemble the Peach Melba: Place two peach halves (or one whole peach, quartered) in each individual serving dish or bowl.

7. 7

   Add ice cream and coulis: Place 2-3 generous scoops of premium vanilla ice cream next to or on top of the peaches. Drizzle generously with the prepared raspberry coulis.

8. 8

   Garnish and serve: Garnish each serving with a sprinkle of toasted slivered almonds and a fresh mint leaf. Serve immediately for the best experience.