Peach Melba

For the Raspberry Sauce: In a medium saucepan, combine raspberries, water, sugar, and lemon juice over medium heat. Simmer for 10 to 12 minutes, stirring occasionally, until sugar is dissolved, raspberries are broken down, and sauce is slightly thickened. Using a fine-mesh sieve, strain sauce into a medium bowl; discard solids and set sauce aside.

For the Peaches: In a large saucepan or Dutch oven, bring water, sugar, honey, lemon juice, and vanilla paste to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside.

Using a sharp paring knife, score a small X at the base of each peach; set aside. Lower peaches into boiling syrup with slotted spoon, reduce heat to a simmer, and poach peaches, turning halfway through, until flesh is tender when pierced with a knife, about 6 minutes, Using a slotted spoon, transfer peaches to the ice bath and let stand until cool enough to handle, about 5 minutes. Reserve poaching liquid. (See make-ahead and storage.)

Working with 1 peach at a time, start at scored X on the base of peach and, using a paring knife, peel back and remove loosened skin from peach. Discard skins and repeat with remaining peaches. Cut each peach in half through stem and remove pit. Slice peeled peach halves into thirds. (See notes.)

To serve, place a scoop or two of vanilla ice cream in a bowl and top with peach slices and raspberry sauce.