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1
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar.
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2
Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
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3
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later.
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4
Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit.
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5
Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
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6
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones).
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7
If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches.
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8
Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
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9
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor.
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10
Sieve to remove the pits and pour the puree into a jug.
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11
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream.
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12
Spoon the raspberry sauce over each.
