Peach Melba
 
ime: 25 minutes

For the peaches:
3 1/2 cups superfine sugar 
Juice of half a lemon 
1 vanilla pod, split lengthwise 
4 peaches, halved and pitted (pits may also be removed after poaching) 

For the raspberry sauce:
3 cups raspberries 
 1/4 cup confectioners' sugar 
Juice of half a lemon 

For assembly:
1 half-gallon vanilla ice cream. 

1. Prepare peaches: In a wide saucepan, combine superfine sugar, lemon juice, vanilla pod and 3 cups water. Place over medium-low heat until sugar dissolves. Raise heat and allow to boil for 5 minutes. Reduce heat until syrup is at a lively simmer. Add peach halves and poach just until lightly softened, 2 to 3 minutes on each side depending on ripeness of fruit. Using a slotted spoon, transfer peaches to a plate, reserving the syrup.

2. Allow peaches to cool. Peel, and discard any remaining pits. Peaches may be placed in a container, topped with syrup and refrigerated for up to 24 hours; gently reheat in syrup before serving. (Syrup may be saved and frozen for future use.) 

3. Prepare raspberry sauce: In the bowl of a food processor, combine raspberries, confectioners' sugar and lemon juice. Process until smooth. Pour through a fine strainer to remove seeds and transfer sauce to a small pitcher.

4. To assemble, place a scoop or two of ice cream on each of four serving plates. Place two peach halves on each plate and drizzle with a small amount of raspberry sauce. Pass remaining sauce at the table.

Yield: 4 servings.