Peach Melba with Burnt Caramel Sauce

Cook sugar, corn syrup, and1/4 cup water in a small deep saucepanover medium heat, stirring occasionally,until sugar is dissolved. Increase heatand boil without stirring (stirring causessugar crystals to form, making the caramelgrainy), occasionally swirling pan andbrushing down sides with a wet pastry brushto dissolve sugar crystals, until syrup turnsa deep amber color, 7-8 minutes.

Removefrom heat; immediately and carefully addcream (mixture will bubble vigorously).

Addbutter and salt and whisk until smooth.

Letcool slightly. DO AHEAD: Caramel can bemade 1 week ahead.

Let cool completely.

Transfer to a small bowl, cover, and chill.Rewarm slightly before serving.

Combine Riesling, sugar, and2 cups water in a large saucepan; scrape inseeds from vanilla bean; add bean. Bring toa boil.

Add peaches; bring to a simmer. Cookover medium heat, turning once or twice,until tender when pierced with a sharp knifebut still holding their shape, 5-7 minutes.

Transfer mixture to a large bowl.

Letpeaches cool completely in liquid. Cover;chill until cold, about 2 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.

Remove peaches from liquid. Workingwith 1 peach at a time, use a paring knifeto make a small nick in the skin. Hold theskin between the knife and your thumb andpull off skin in strips; discard skin.

Place 1-2peach halves in each serving glass or bowl;top with ice cream and raspberries.

Drizzlecaramel sauce over.