How to Make Peach Melba

Ingredients

• 0.3 cup almonds sliced
• 0.1 teaspoon balsamic vinegar 
• 2 tablespoons juice of lemon 
• 3  peaches pitted halved
• 3 cups raspberries fresh
• 1  vanilla pod split
• 6 scoops whipped cream 
• 2 cups water 
• 2 cups sugar white

Equipment

• bowl
• sauce pan

Directions

1. Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes.
2. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
3. Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
4. Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally.
5. Remove from heat and allow to cool in the syrup.
6. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
7. Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top.
8. Garnish with toasted, slivered almonds.