The classic combination of peach and raspberry is always a hit.
- Add the sugar, water and vanilla pod or extract to a pan and set over a medium heat, stirring until the sugar has completely dissolved and the syrup is simmering.
- Cut the peaches in half and remove the stone. If it is tricky to remove, leave it in for now - it will be easier when the peaches have poached. Drop the peach halves carefully into the syrup and cover with a tight fitting lid of piece of foil.
- Poach gently for about 10 minutes, depending on the ripeness of the fruit, until they are just soft when pierced with the point of a knife. Turn off the heat, remove with a slotted spoon and allow cool on a plate. When cool enough to handle slide the skins off and remove any stones that remain.
- To assemble your melba arrange 2 peach halves in each dish and scatter over the raspberries. Top each with a generous scoop of vanilla ice cream and serve immediately.
- Cooks tip: the leftover poaching syrup is a great base for cocktails or simply pour into a bag and freeze until the next time you poach peaches.
