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.