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Live! From Jasper's Kitchen
 
Peaches and Cream Melba

1 Cup sugar
2 Cups water
1/4 Cup lemon juice
4 peaches - skinned, halved, and pitted
1/2 Pint vanilla ice cream

Raspberry Sauce:
1 pound raspberries
1 Cup sugar
2 Tablespoons lemon juice

Fresh Mint for garnish

In a medium saucepan, prepare the syrup by bringing the sugar, water, and lemon juice to a boil. Lower to a simmer and cook 10 minutes. Add the prepared peaches and simmer for 5 to 8 minutes. Refrigerate.
For the sauce, put the raspberries, sugar and lemon juice in a blender or food processor and puree.
To serve, remove peaches from the syrup. Put a scoop of ice cream in a bowl, place a peach on top of each scoop, and cover with raspberry puree. Top with fresh mint.

Serves 6

Jasper's Notes: Chef August Escoffier of the Savoy Hotel in London adored Nellie Melba. He created the luscious dessert Peach Melba in her honor. This recipe is similar to his 1903 cookbook recipe. In respect for the honored chef, I think it's time for another revival!!!!!