2 15.25-oz. cans peach halves packed in heavy syrup
3 cups fresh raspberries or 3 cups frozen raspberries, thawed
2 teaspoons fresh lemon juice
1 quart vanilla ice cream
How to Make It
Drain peaches, reserving syrup. Pour reserved syrup into a small saucepan and bring to a boil over high heat. Boil syrup rapidly, stirring often, until liquid has reduced by half, about 5 minutes. Remove from heat, pour into a bowl and cool.
Place raspberries in a food processor or blender; pour in reduced syrup and lemon juice. Process until sauce is smooth. Strain sauce through a fine-mesh sieve, pushing hard on solids to extract as much liquid as possible. (You should have about 2 cups of sauce.)
Arrange 1 or 2 peach halves on individual plates or in small serving bowls. Top each with a large scoop of ice cream. Spoon some raspberry sauce over peaches and ice cream. Pass around remaining raspberry sauce on the side.
Everyone asked for more! These are delicious! The raspberry sauce is the whole deal.
I didn't use the syrup from the canned peaches. Instead, I added 1/4 cup sugar to the berries and lemon juice (as sugested in AllYou).
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