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).
Yield: 6 Servings
Cost per Serving: $2.04
More From Allyou
Amount per serving
- Calories: 336
- Fat: 11g
- Saturated fat: 7g
- Protein: 5g
- Carbohydrate: 59g
- Fiber: 8g
- Cholesterol: 42mg
- Sodium: 86mg
- 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
- 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.
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