Grilled Peach Melba

• 3/4 cup sugar, plus 1 tablespoon
• 3/4 cup water
• 2 tablespoons freshly squeezed lemon juice, divided
• 1 vanilla bean, scraped
• 4 medium peaches, peeled, pitted, and cut in half
• 8 ounces frozen raspberries, thawed
• Vanilla ice cream, for serving

1. Preheat a grill to medium-high heat.
2. Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat.
3. Bring the mixture to a boil and boil for 1 to 2 minutes.
4. Remove from the heat.
5. Add the peaches; spooning the sauce over them.
6. Set aside.
7. Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree.
8. Pass the mixture through a fine mesh sieve into a small bowl.
9. Cover and set in the refrigerator.
10. Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender.
11. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.
12. To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves.
13. Drizzle each bowl with the raspberry sauce and serve immediately.

sugar, water, freshly squeezed lemon juice, vanilla bean, peaches, frozen raspberries, vanilla ice cream

Taken from www.foodnetwork.com/recipes/alton-brown/grilled-peach-melba-recipe.html (may not work)