Peach melba

Method

• 1
  Combine sugar, vanilla and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Increase heat to medium. Cook for 1 minute. Remove from heat. Add peaches. Stand for 10 minutes. Drain peaches, reserving 1/2 cup syrup.

• 2
  Blend raspberries and 1/4 cup reserved syrup until smooth. Place a fine sieve over a bowl. Press raspberry mixture through sieve. Discard seeds.
• 3
  Divide peaches and remaining reserved syrup between glasses. Serve with ice-cream or cream and drizzled with raspberry mixture.