National Peach Melba Day
Adapted from Emeril Lagasse
1 29-ounce can peach halves in heavy syrup
2 cups water
1 cup granulated sugar
¼ cup plus 2 tablespoon lemon juice
½ vanilla bean, split in half and seeds removed
2 cups frozen raspberries, thawed
1 tablespoon confectioners’ sugar
French Vanilla Ice Cream
- Combine the water, sugar, ¼ cup of lemon juice, and vanilla been seeds and pod in a saucepan. Bring to a boil over high heat. Reduce the mixture by about half, about 15 minutes. Remove from heat and set aside.
- Place the peaches face up in a baking dish. Pour ½ cup of the reserved liquid over the peaches and refrigerate until well chilled.
- Combine the raspberries, ½ cup of the syrup, confectioners’ sugar, and 2 tablespoons of lemon juice in a food processor and process until well pureed. Strain the raspberry mixture through a fine mesh sieve. Refrigerate until ready to serve.
- To serve, place 1 scoop of vanilla ice cream in each bowl. Top each bowl with 1 peach half and drizzle with the raspberry coulis.