Sweet Wine and Vanilla Peach Melba

2
c.

sweet dessert wine (Muscat

1/2

vanilla bean, halved lengthwise, seeds scraped off, seeds and pod reserved

4

large ripe peaches

1/2
c.

sugar

2
pt.

raspberry sorbet or gelato

Garnish: fresh golden and/or red raspberries

1. You’ll need a 13 x 9-in. baking dish. Mix wine, vanilla-bean seeds and pod (or extract, if using) in the baking dish until seeds are dispersed; add peaches, cut sides down. Marinate at room temperature 1 to 2 hours, occasionally spooning marinade over peaches to keep them moist.
2. Transfer peaches cut sides up to a platter; refrigerate.
3. Pour marinade into small saucepan; stir in sugar. Bring to a boil and boil until reduced by half or until thick and syrupy, about 7 minutes. Discard pod. Let cool to room temperature.
4. To serve: Put a peach half cut side up into each of 8 small dessert bowls, put a small scoop of sorbet into each cavity and drizzle with syrup.
5. Total time includes marinating.