Caramelized Nectarine Melbas Recipe

Purée raspberries in syrup in blender. Scrape through a fine-mesh sieve into a bowl to discard seeds; set aside.

Combine sugar and water in small nonstick skillet and place over medium-high heat. When sugar is dissolved and it starts to boil, add nectarines, cut side down. Continue to boil sugar mixture until it starts to caramelize and turn a deep golden brown, about 6 minutes, swirling pan occasionally. Remove from heat; carefully turn nectarines over and spoon caramel from skillet over cut sides.

To serve: Place a scoop of peach sorbet into each of 4 dessert bowls; nestle a nectarine, cut side up, on top of sorbet. Place a mini-scoop of raspberry sorbet in pit cavity of each nectarine. Drizzle with raspberry sauce and fresh raspberries if desired.