Image by stu_spivack via Flickr
Using fresh peaches makes this dessert stand out.
Makes 4 servings
1 cup water
3/4 cup sugar
2 peaches large firm ripe, peeled and halved
1 10-ounce package raspberries in heavy syrup, thawed
1 tablespoon cornstarch
1 pint vanilla ice cream
1/4 cup water
In a small saucepan over medium heat, bring water and 1/2 cup of the sugar to a boil and cook until sugar dissolves. Add peach halves and return to a boil; reduce heat to low, cover and simmer for about 10 minutes or until peaches are fork tender, coating with syrup several times. Remove from heat and cool peaches in syrup.
Place raspberries with raspberry syrup in a food processor. Cover and blend or process until pureed. Press mixture through a sieve with a rubber spatula to remove any excess seeds.
In a second small saucepan, mix remaining 1/4 cup sugar and cornstarch. Stir in pureed raspberries until well incorporated. Stir continuously over medium heat, bring to a boil and boil for around 1 minute; keep hot.
With a slotted spoon, remove peaches from syrup and place in individual serving dishes. Top each with a scoop of ice cream; set aside.
Reheat raspberry sauce if necessary. Transfer to a warmed (chaffing) dish. In a small saucepan, heat water, stir into raspberry sauce to thin out.
Serve hot sauce over ice cream and peach halves.
You can use Brandy in this recipe in the last step where it calls to heat water and stir into raspberry sauce, however this recipe is child friendly so all can enjoy!