Sweet Wine and Vanilla Peach Melba with Raspberry Sorbet

Combine sweet dessert wine and sugar in a large saucepan over medium heat, stirring until sugar dissolves completely.

Add vanilla bean seeds (or vanilla extract) to the wine mixture and stir to combine.

Place peach halves cut-side down in the simmering wine mixture and cook until they soften slightly and begin to release their juices, approximately 10-12 minutes.

Remove peach halves from the wine mixture using a slotted spoon and allow them to cool slightly on a plate.

Increase heat to medium-high and simmer the wine syrup for 2-3 minutes until slightly reduced and glossy.

Remove the saucepan from heat and allow the wine syrup to cool to room temperature or chill in the refrigerator.

Divide the cooled wine syrup evenly among four serving bowls or dessert glasses.

Place two peach halves in each bowl, positioning them cut-side up.

Top each bowl with a generous scoop of raspberry sorbet, placing it in the center of the peach halves.

Serve immediately while the sorbet is still firm and cold.