Emeril's Peach Melba

By norsegal8

Ingredients

• 4 fresh peaches
• 2 cups dessert wine or white wine
• 2 cups water
• 1 cup sugar
• 1/2 vanilla bean, split and seeds scraped
• 2 cups fresh raspberried
• 1 tablespoon powdered sugar
• 2 tablespoons lemon juice
• whole fresh raspberries for garnish
• mint sprigs for garnish

Preparation

Step 1

Score the bottom of each peach with a paring knife, making an "X" on the bottom of each.
Combine the wine, water, sugar and vanilla bean seeds and pod in a saucepan. Add the peaches and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 5 to 10 minutes. Remove the peaches from the syrup and cool slightly.

Return the peach cooking liquid to high heat and bring to a boil. Reduce the mixture by half, about 15 minutes of cooking. Remove from the heat and set aside.

Peel the peaches and halve each peach, removing the seed. Pour the cooking liquid over the peaches and refrigerate until well-chilled.

Combine the reaspberries, 1/2 cup of the syrup, powdered sugar and 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 one scoop of good vanilla ice cream in each bowl. Top each serving with one peach half and drizzle the raspberry coulis over the peach. Garnish with fresh mint sprigs and raspberries.