Thursday, January 8, 2009


1 cup frozen raspberries, thawed
1 cup + 1 tsp sugar
1 tsp cornstarch
3 cups water
1 tsp finely grated lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream (or vanilla if you prefer)
4 tbsp whipped cream
4 tbsp chopped pecans

Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.

Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the m\peaches are tender. Chill.

Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped pecans. Serve immediately.

Variation: If you prefer almonds over pecans, just replace the pecans with toated sliced almonds and the vanilla extract with almond extract.

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