Peach Melba

Method

1. Put the sugar and water in a saucepan. Add the vanilla pod and heat gently until the sugar has dissolved.

2. Bring to the boil and carefully add the peaches. Bring liquid back to the boil quickly then reduce the heat and simmer gently for 4 minutes. Remove from the heat and leave the peaches to cool in the syrup.

3. To make the raspberry coulis, purée the raspberries and sugar in a food processor or blender. Add lemon juice to taste. Push the mixture through a sieve, pressing out as much liquid as possible.

4. Remove the peaches from the syrup using a perforated spoon. Place in individual serving dishes and serve with the raspberry coulis and vanilla ice cream.

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Ingredients

900g caster sugar
1 litre water
1 vanilla pod, split
4 just-ripe peaches
vanilla ice cream, to serve

For the raspberry coulis:

300g fresh raspberries
125g caster sugar
juice of 1 lemon

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