Chef John’s Peach Melba
This classic dessert of peaches simmered in a sugar syrup mixture with vanilla bean and lemon juice is served over ice cream with a red raspberry sauce poured over the top.
Combine raspberries 1/3 cup sugar 1 tablespoon lemon juice water and balsamic vinegar in a saucepan over medium heat.
Bring to a simmer and cook until sugar dissolves and berries collapse 2 to 3 minutes.
Remove from heat and strain into a bowl.
Cool to room temperature cover and refrigerate until thoroughly chilled.
Combine 2 cups sugar 2 cups water 2 tablespoons lemon juice and split vanilla bean in a large saucepan and bring to a simmer over medium heat.