Peach Raspberry Treat
|Canned cling peach halves||30 Ounce (1 Can)|
|Sweet sherry/Cream sherry||1⁄3 Cup (5.33 tbs)|
|Vanilla ice cream||2 Pint|
|Frozen raspberries||20 Ounce, thawed (Two 10 Ounce Packages)|
|Lemon juice||1 Teaspoon|
Day bejore or 2 hours ahead: Drain peaches; place in medium bowl with sherry; cover; refrigerate overnight or several hours.
With ice-cream scoop, make as many ice-cream balls as peach halves.
Place balls on cookie sheet; freezer-wrap; freeze.
Drain syrup from thawed raspberries into medium saucepan; heat to boiling.
Combine cornstarch with 1/4 cup water; stir into raspberry syrup.
Cook, stirring, until thickened; gently stir in raspberries and lemon juice.
To serve: Place ice-cream ball in center of each peach in serving dish.
Spoon over sauce.