Peach Melba


12 oz of frozen raspberries, Thawed.
6 canned peach halves, drained.
2 cups of vanilla ice cream.
½ cup of dry macaroon crumbs.
½ cup of heavy cream, whipped.
1/3 cups of raspberry jelly.
2 tablespoons of sugar.
1 tablespoon of cornstarch.

Preparation Instructions:

In a suitably sized saucepan, combine the sugar and the cornstarch. Stir in raspberries and jelly.

Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir for about five minutes, until smooth and thickened.

Press the sauce through a sieve; chill thoroughly.

Place a small scoop of ice cream at the bottom of a glass. Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.

Published in: on July 23, 2007 at 11:22 am  Leave a Comment  

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