Chef John's Peach Melba

Name: Chef John's Peach Melba
Total time: 270
Yield: 6
Ingredients: 3 cups fresh or frozen raspberries; 0.33333334326744 cup white sugar; 1 tablespoon lemon juice; 1 tablespoon water; 0.125 teaspoon balsamic vinegar; 2 cups white sugar; 2 cups water; 2 tablespoons lemon juice; 1 vanilla bean, split lengthwise; 3 peaches, halved and pitted; 6 scoops vanilla ice cream; 0.25 cup sliced almonds

Recipe by John Mitzewich from allrecipes.com

Dessert 5 Hr. 30 Mins.

Ingredients

6 servings

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3 cups fresh or frozen raspberries
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0.33333334326744 cup white sugar
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1 tablespoon lemon juice
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1 tablespoon water
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0.125 teaspoon balsamic vinegar
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2 cups white sugar

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2 cups water
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2 tablespoons lemon juice
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1 vanilla bean, split lengthwise
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3 peaches, halved and pitted
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6 scoops vanilla ice cream
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0.25 cup sliced almonds

Instructions

Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.