Peach Melba

1. 1

   Bring 1 cup sugar and the water to a simmer and cook until sugar is dissolved; add lemon juice and peaches and simmer until peaches are tender, about 10 minutes (test with the tip of a knife); Drain peaches and let cool enough to handle; remove peach skins and chill peaches; press raspberries through a fine sieve and catch juice in a bowl; add the remaining 2 T sugar and stir to dissolve.

2. 2

   To serve, ladle raspberry sauce into 2 shallow soup plates; place 2 peach halves and a small scoop of ice cream in each.

No additional tips available.