Peches Melba

Ingredients

• 2 teaspoons juice of lemon fresh
• 2.3 lb peaches 
• 12 oz raspberries frozen thawed (not in syrup)
• 0.5 cup sugar 
• 1 inch vanilla pod 
• 2 pt whipped cream 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• pot
• sieve
• slotted spoon
• cutting board

Directions

1. Cut a shallow X in bottom of each peach with a sharp paring knife and immerse fruit in a 4-quart heavy pot (preferably wide) of boiling water 30 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
2. Transfer peaches to a cutting board and peel, starting with cut end, then cut in half, discarding pits.
3. Combine sugar and water in cleaned pot. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pot, then add pod and bring mixture to a boil, stirring until sugar is dissolved.
4. Add peaches, pitted sides down, to sugar syrup, then reduce heat and poach, covered, at a bare simmer 6 minutes. Turn peaches over and continue to poach, covered, until tender, 5 to 6 minutes more.
5. Cool peaches in poaching liquid in pot, uncovered, 1 to 1 1/2 hours.
6. Force raspberries through a fine-mesh sieve into a bowl, pressing hard on solids.
7. Combine sugar and water in a small heavy saucepan. Cover pan (so condensation will wash any sugar crystals down side of pan) and bring to a boil, then remove lid and boil 2 minutes.
8. Immediately stir sugar syrup into raspberry purée and cool to room temperature, about 1 hour. Stir in lemon juice. 3
9. Serve peaches over ice cream and drizzled with sauce.
10. Peaches can be poached and cooled 1 day ahead, then chilled, covered.