Peach Melba with Burnt Caramel Sauce

Ingredients

• 0.5 teaspoon sea salt 
• 1 tablespoon plus light
• 0.5 cup cup heavy whipping cream 
• 4 large peaches pitted halved
• 12 ounce raspberries fresh
• 2 cups vin santo sweet (not dessert wine)
• 0.3 cup sugar 
• 2 tablespoons butter unsalted ()
• 0.5  vanilla pod split
• 1 pint whipped cream 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk

Directions

1. Cook sugar, corn syrup, and1/4 cup water in a small deep saucepanover medium heat, stirring occasionally,until sugar is dissolved. Increase heatand boil without stirring (stirring causessugar crystals to form, making the caramelgrainy), occasionally swirling pan andbrushing down sides with a wet pastry brushto dissolve sugar crystals, until syrup turnsa deep amber color, 7-8 minutes.
2. Removefrom heat; immediately and carefully addcream (mixture will bubble vigorously).
3. Addbutter and salt and whisk until smooth.
4. Letcool slightly. DO AHEAD: Caramel can bemade 1 week ahead.
5. Let cool completely.
6. Transfer to a small bowl, cover, and chill.Rewarm slightly before serving.
7. Combine Riesling, sugar, and2 cups water in a large saucepan; scrape inseeds from vanilla bean; add bean. Bring toa boil.
8. Add peaches; bring to a simmer. Cookover medium heat, turning once or twice,until tender when pierced with a sharp knifebut still holding their shape, 5-7 minutes.
9. Transfer mixture to a large bowl.
10. Letpeaches cool completely in liquid. Cover;chill until cold, about 2 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.
11. Remove peaches from liquid. Workingwith 1 peach at a time, use a paring knifeto make a small nick in the skin. Hold theskin between the knife and your thumb andpull off skin in strips; discard skin.
12. Place 1-2peach halves in each serving glass or bowl;top with ice cream and raspberries.
13. Drizzlecaramel sauce over.