Quick Peach Melba
|Frozen raspberries||10 Ounce (1 Package)|
|Canned peach halves||30 Ounce (1 Can, 1 Pound 14 Ounce, Home Style)|
|Strawberry ice cream||1 Pint|
Early on day:
1. Place raspberries in refrigerator to thaw.
2. Drain peach halves, reserving syrup for later use; refrigerate both.
Just before serving:
1. Scoop strawberry ice cream into 6 small ice-cream balls, placing one ball in each sherbet glass or dessert dish.
2. Now place a drained peach half, cut-side down, over each ice-cream ball. Then ladle a heaping spoonful of thawed raspberries over each peach half.