Peach Melba
1 cup sugar
2 cups water
1/4 cup lemon juice
1 lemon, zested
12 ripe, firm 3 peaches, halved and pitted
1/2 pint vanilla ice cream
Raspberry Sauce:
1 pound raspberries
1 cup sugar
2 tablespoon lemon juice
Garnish:
2 cups heavy cream, whipped
1 cup sliced almonds, toasted
Directions
1. In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.
2. Poach peaches until tender and remove the skin. Let them cool in the syrup.
3. To prepare raspberry sauce, in a pot, combine the raspberries, sugar and lemon juice.
4. Simmer for 10 minutes. Put contents in a blender and process to a puree. Remove peaches from syrup.
5. To serve: In a small bowl, place a scoop of vanilla ice cream, place a peach half on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.
