Peach Melba

• 
  
• 4 peaches
• 1 cup granulated sugar
• 2 cups vanilla ice cream
• 12 raspberries for garnish (optional)

Raspberry Sauce:

• 1/2 cup fresh raspberry thawed
• 1/2 cup frozen raspberries thawed
• 4 teaspoons granulated sugar
•  1/2 teaspoon lime juice

With knife, score X in base of each peach. Plunge into boiling water for 30 seconds. Transfer to ice water. Drain and peel. In saucepan, bring 2 cups (500 mL) water and sugar to boil; boil for 5 minutes. Reduce heat to medium-high. Immerse peaches in liquid; poach for 8 minutes, turning halfway through. With slotted spoon, remove to rack; let cool.
Raspberry Sauce: In blender, purée raspberries with 2 tbsp (25 mL) water until smooth. Strain through fine sieve into bowl, pressing with spoon. Stir in sugar and lime juice. (Make-ahead: Refrigerate sauce and peaches with syrup in separate airtight containers for up to 2 days.) Halve and pit peaches. Scoop 1/2 cup (125 mL) ice cream into each of 4 serving bowls. Top each with 2 peach halves; drizzle with raspberry sauce. Garnish with raspberries (if using). 

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weekend potluck