Vanilla-Spice Peach Melba

• 4 large firm-ripe peaches
• 2 c. sugar
• 2 c. water
• 6 slice fresh ginger
• 6 cardamom pods
• 1 vanilla bean
• 1 stick cinnamon
• 2 sprig fresh thyme
• 1 pt. raspberry sorbet or gelato
• 1 c. fresh raspberries

1. Bring a large saucepan full of water to a boil; submerge peaches in boiling water with a slotted spoon for 45 seconds.
2. Drain peaches in a colander; refresh under cold running water.
3. Remove peach skins.
4. Halve peaches; remove pits.
5. Combine sugar and water in a deep saucepan and bring to a boil, stirring to dissolve sugar.
6. Add ginger, cardamom, vanilla bean seeds and pod, cinnamon stick, and thyme sprigs; cover and simmer mixture 5 minutes.
7. Remove from heat; let syrup cool to room temperature for flavors to develop.
8. Strain out solids from syrup.
9. Return syrup to saucepan; add peaches and bring to a boil.
10. Lower heat to low, cover, and simmer until peaches are just tender when pierced with the tip of a knife, about 4 minutes.
11. Remove from heat; let peaches cool in syrup to room temperature (peaches can be made up to 8 hours ahead and refrigerated, and served chilled, if desired).
12. To serve, with slotted spoon, place 2 peach halves, cut sides up, into each of four dessert bowls.
13. Top with a scoop of sorbet; scatter fresh raspberries over top.
14. Spoon some of the poaching syrup over each serving and garnish with a thyme sprig.

peaches, sugar, water, ginger, cardamom pods, vanilla bean, cinnamon, thyme, raspberry sorbet, fresh raspberries

Taken from www.delish.com/recipefinder/vanilla-spice-peach-melba-rbk0807 (may not work)