Christmas Peach Melba

Ingredients:

300 g fresh raspberries, thawed
2 tbsp icing sugar
1 1/2 cup sugar
4 firm ripe peaches
1 vanilla bean, split lenghtways

Preparing:

Purée the raspberries and icing sugar together in a food processor.
Pass throug a strainer and discard the seeds.

Stir the sugar, vanilla bean and 2 1/2 cups water in a pan over low heat until the sugar has dissolved.
Bring the sugar syrup to the boil and add the peaches.
Simmer for 5 minutes, remove with a slotted spoon and carefully remove the skin.

Serve with ice cream and the purée.