Ice Cream with Raspberry Sauce and Sliced Peaches

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

This grill menu is not particularly rich, even though it is filled with bold flavors. It would be wonderful followed by a creamy and fruity dessert, such as this combination of fresh peaches and raspberries with vanilla ice cream. If fresh raspberries are out of season, use a small package of thawed unsweetened frozen berries.

Ingredients

	1	cup (½ pint) fresh raspberries
	2	Tbsp. sugar
	2	ripe peaches, peeled and pitted
	1	pt. quality vanilla ice cream, such as Haagen-Dazs or Breyer’s

Steps

In a blender or food processor, purée the raspberries and sugar until smooth. Strain through a fine-meshed sieve to remove the seeds. Cut each peach into 8 slices.
Place 2 scoops ice cream in each of 4 dessert bowls. Spoon the raspberry sauce around the base of the ice cream and arrange 4 peach slices around the ice cream. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.