Sweet local peaches are ripe and delicious with any meal. Sliced and put on yogurt, cereal or waffles at breakfast, it’s a naturally sweet way to add seasonal fruit to your diet. Have one as a snack anytime of the day, or prepare this peachy-keen dessert that originated in 1892 to honor the Australian soprano, Nellie Melba.
4 ripe peaches (available at local farmers market)
1/2 c. sugar
1 c. water
1 tsp. vanilla
Vanilla ice cream
1 pkg. frozen raspberries
2 tbsp. lemon juice
Place peaches in boiling water for a few seconds to remove skins. Cut in half to remove pits. Combine sugar, lemon juice and water in a small saucepan and allow to boil for 5 minutes until a simple syrup is formed. Add vanilla and peach halves. Cook for about 10 minutes over medium heat. Remove peaches and chill. Puree berries in food processor. Chill. Place peach half in dessert bowl with a scoop of ice cream. Top off with a drizzle of raspberry sauce.