Peach Ice with Raspberry Melba Sauce

From Best Recipes from New England Inns

Puddings and Custards Recipes

Yield: Serves 8-10

Follow a substantial meat with this light and refreshing dessert, which should be made at least a day in advance. --The Governor’s Inn, Ludlow, Vermont

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 can (29 ounces) peaches (drain and reserve syrup)
• 1/4 cup peach-flavored brandy
• 1/4 cup lemon juice
• Raspberry Melba Sauce (recipe follows)

Combine sugar, corn syrup, and peach syrup in saucepan. Bring mixture to a boil stirring constantly. When sugar has dissolved, reduce heat and simmer 3 minutes. Cool. Place peaches in food processor or electric blender, add the brandy, and process until smooth.

Combine syrup, peach puree, and lemon juice. Pour into 8inch-square pan and freeze.

When ready to serve, place a scoop of peach ice in each champagne glass and top with Raspberry Melba Sauce.

Raspberry Melba Sauce

• 1 package (10 ounces) frozen raspberries, thawed
• Water (or brandy or raspberry liqueur)
• 1/3 cup red currant jelly
• 2 tablespoons cornstarch

Drain berries and reserve juice. Add water to juice to equal 2/3 cup. Combine juice, jelly, and cornstarch in saucepan. Cook until clear and thickened. Stir in raspberries. Chill and serve over Peach Ice. Ample for Peach Ice recipe, with a little left over to try on ice cream.

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