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 PEACH MELBA 1 quart, plus ½ cup water 3 pounds, plus 5 ounces sugar 1 vanilla bean, split, seeds scraped out 1 2-inch piece lemon peel, outer part only 10 Palisade peaches ½ gallon vanilla bean ice cream 4 half-pint containers fresh raspberries ½ cup sugar 1. Combine the water and first measure of sugar in a saucepan and place over high heat. Stir mixture until sugar has completely dissolved. Add the vanilla bean and lemon peel and bring to a boil. 2. While the syrup is heating, set up a second pan of water to boil and an ice-water bath. Blanch and shock the peaches, split them and remove the pits. Transfer peaches to a shallow pan. Pour the boiling syrup over the peaches and let set at room temperature until cool. Cover and place in the refrigerator. 3. Allow the ice cream to soften, then scoop it into Champagne flutes or dessert cups. Flatten the ice cream into the bottom of the glasses with a rubber spatula and place glasses in the freezer. 4. Puree raspberries in a food processor and strain through a fine-mesh sieve to remove the seeds, pressing to extract all the puree. Stir in the ½ cup of sugar to taste, adding more if needed. Keep the raspberry puree refrigerated for up to one week. 5. To serve, bring a dish of ice cream out of the freezer to soften slightly, drain a peach half very well and place it cut side down on the ice cream. Ladle 1 ounce of raspberry puree over the peach and serve immediately. Makes 20 servings. The syrup can be reheated and used again to poach peaches or other fruit until the quality deteriorates. Related Recipes for: Chef Wayne Peach Melba Maple-Glazed Bacon-Wrapped Scallops Colorado Lamb Cutlets with Rosemary Garlic Cream Sauce Red-Wine Braised Short Ribs |
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