Peach Melba (French Peach and Ice Cream Dessert)

1. Bring water to a boil in a saucepan.
2. Dip the peaches for 3 to 5 minutes or longer if the peaches are very firm.
3. Remove the peaches from the saucepan and peel.
4. Cut the peaches in half and remove the pit.
5. In another saucepan, bring 1 quart (1l) of water to a boil with the sugar and vanilla (including the bean).
6. Dip the peach halves, reduce heat and simmer for 8 to 10 minutes, until the peaches are still firm but a knife can pierce them easily.
7. Set saucepan aside. Leave the peaches in the saucepan to cool.
8. Meanwhile, mix the raspberries with the juice of half a lemon and icing sugar to get the raspberry puree.

Assembly

1. Place a peach in a bowl.
2. Top with vanilla ice cream and whipped cream.
3. Finish with some raspberry puree and sliced almonds.