Peach Melba

Here is the Chez Panisse way for the classic dessert.

2 to 3 cups raspberries, 2 small baskets

¼ to 1/3 cup sugar

Optional: fresh lemon juice

Sliced peaches, lightly sugared

Vanilla ice cream

Select a handful of berries and set aside. Purée the rest of the berries and the sugar in a food processor or blender. Use a flexible silicone spatula to press the purée through a non-reactive strainer to remove the seeds.

Taste and adjust the seasoning with lemon juice and sugar. Thin with water if needed. Cover and refrigerate until using. Serve over the ice cream and peaches and scatter on the reserved berries.