The Royals Love Pêche Melba
vanilla ice cream
(or frozen yoghurt)
Combine in a pot the wine, water, sugar, and vanilla bean and bring to a slow simmer.
Cut peaches in half and mark an X on the bottom of each peach.
Add peaches to simmering liquid and poach for 2-3 minutes until soft, the time will depend on the ripeness of the peach.
Remove from the liquid with a slotted spoon and set aside.
Prepare the raspberry sauce. In a blender puree 2 pints of raspberries, 1 Tablespoon sugar, lemon juice and ½ cup of the poaching liquid, sieve to remove the seeds.
Scoop vanilla ice cream in a bowl add one peach ½ and drizzle with raspberry sauce and garnish with raspberries and fresh mint.
Pamela Powered Inc. www.downtonabbeycooks.com