Peach Melba Ice Cream Dessert

Ingredients:

Peaches

• 8 peaches
• 3 tbsp of water
• 3.5 cups of sugar
• 1 split vanilla bean
• 2 tablespoons lemon juice

Raspberry sauce

• 3 cups of raspberries
• 1/4 cup powdered sugar
• 1 tbsp lemon juice

Innings

• 1 large container of vanilla ice cream

Preparation:

1. Pour water, lemon juice, sugar, and vanilla bean into a wide saucepan. Heat until the sugar dissolves. Bring the mixture to a boil and simmer for about 5 minutes, then reduce the heat to a simmer.
   
   Cut the peaches in half. If the pits come out easily, remove them; if not, you can do that later. Simmer the peach halves in sugar syrup for about 2-3 minutes on each side, depending on the ripeness of the fruit. Check by pressing the cut side with the tip of a knife. If the peaches are soft, transfer them to a plate with a slotted spoon.
2. Once all the peaches are done, peel them and let them cool (this will allow you to remove any remaining pits). If you're making them a day in advance, cool the syrup and pour it over the peaches. Otherwise, transfer the syrup to a container and freeze it for use the next time you make peaches.
3. To prepare raspberry sauceBlend the raspberries, powdered sugar, and lemon juice in a blender or food processor. Strain through a sieve to remove the seeds, and pour the puree into a pitcher.
   
   To serve the dessert, take 2 peach halves per serving and place them on a plate with 1-2 scoops of ice cream. Drizzle with raspberry sauce.