Peach Melba

Serves 4

4 firm ripe freestone peaches
1/2 cup sugar
1/2 teaspoon vanilla extract
1 pint lemon sorbet
1/2 cup Silver Palate It's The Berries


Lower peaches into a pot of boiling water. Cook for about 30 seconds to 1 minute, or until skin slides off easily. Cut peaches in half and remove pits. Combine 4 cups of water with the sugar and vanilla. Bring to a simmer. Gently poach peaches until cooked through but still firm. Remove with a slotted spoon and cool. Place 2 halves on each of 4 plates. Top each half with a scoop of lemon sorbet. Spoon on a tablespoon of Silver Palate It's The Berries and serve.

Silver Palate Products used in this recipe: