Classic Raspberry & Peach Melba

The classic combination of peach and raspberry is always a hit.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.