Peach Melba

Snack:
you need-
2 cups sugar
1 teaspoon vanilla extract
8 peaches peeled and pitted
2 pints frozen raspberries, thawed
vanilla ice cream
slivered almonds

In a large saucepan, bring one cup of sugar and two cups of water to a boil. Add the vanilla and boil until the syrup reaches 232 degrees on a candy thermometer. Add the peaches and cook until they are tender enough t be pierced by a knife, about 15 minutes. Remove from heat and cool slightly.

While the peaches are cooking, combine raspberries with one cup sugar and one cup water in small saucepan, cook until thick then put through a blender and cool.

In individual serving dishes, put a layer of vanilla ice cream and top with the peaches. Spoon raspberry puree on top and sprinkle with almonds.
ENJOY!

Fact:
Peach melba was created in 1893 at the Savoy Hotel in London by the famous chef Auguste Escoffier to honor the great Australian singer, Dame Nellie Melba.


photo courtesy of www.sl.nsw.gov.au