Name: Peach Melba
Yield: serves 4
Ingredients: 6 cups water; 3/4 cup sugar; 1 strip of lemon peel; 2 whole cloves; 1 3" strip of vanilla bean; 4 ripe peaches; 2/3 cup whipping cream; 1 tsp. sugar; 2 boxes of raspberries; 2 TB. confectioner's sugar, or to taste; 4 scoops of ice cream, preferably coffee, vanilla or chocolate; 1/4 cup lightly toasted chopped almonds

Instructions

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Bring the water, 3/4 cup sugar, lemon peel, cloves and vanilla bean to a boil.

Lower the heat and let simmer for .

Add the peaches.

Cook over moderate heat for or until fruit is tender when pierced with the tip of a sharp knife.

Remove pan from the heat and let peaches cool in the liquid.

When cool, peel the peaches and cut them in half.

Discard the pits.

(Poaching syrup may be used again: strain it and keep in a jar in the refrigerator.

You may boil it down until thickened and use as a sauce over ice cream.) Whip the cream with the 1 tsp.

of sugar until the mixture is thick.

Set aside in the refrigerator.

Puree the berries in a food processor or blender, strain if desired and sweeten to taste with confectioner's sugar.

Place ice cream in four dessert dishes.

Top each scoop with two of the peach halves.

Drape the peaches with some of the raspberry sauce.

Top with some whipped cream and sprinkle with lightly toasted almonds.

Ronnie Fein directs the Ronnie Fein School of Creative Cooking in Stamford.

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