Joy to the Food

To Make the Peaches:
0 Heat water, sugar, vanilla, and lemon juice in a small saucepan to make the poaching syrup. Stir periodically until the sugar melts.
1 While that heats up, halve the peaches. 
2 Once boiling, reduce the poaching syrup to a quick simmer. Add in the peaches (make sure fully submerged) and let poach for 2-3 minutes or until soft.
3 While the peaches are poaching, prepare a large bowl with water and ice.
4 Remove the peaches with a spoon (preferably slotted spoon) and transfer to the bowl with ice water. After a quick dunk, remove the peaches and set on a plate or cutting board. Turn the heat off on the poaching syrup once all peaches have been poached.
5 Carefully peel the peach halves and slice the peaches into cubes.
To Make the Melba sauce:
8 Add the raspberries to a blender with approximately 1 cup of the hot poaching syrup. This does not need to be exact, as this is a very hot liquid so it is better to just gather an approximate amount.
9 Remove the center piece from the blender lid and place the lid on the blender. This is critical because hot liquid will explode if covered completely. Use a paper towel to loosely cover (this is purely to prevent a red raspberry explosion) that hole while blending. Blend the raspberries until pureed.
10 Strain the raspberry sauce through a fine mesh strainer into a pourable container.
Assemble:
12 Scoop 2 scoops of vanilla ice cream into each dish, top with 1 peach per dish, and then pour raspberry sauce and enjoy!