Wednesday, September 12, 2012
Prep 10 minutes
cooking 5 minutes
150 calories per serving
2 peaches, ripe, freestone type
1-1/4 cup raspberries
2 tbsp sugar
1 tbsp apple juice
2 tsp cornstarch
2 scoops vanilla ice cream
Peel the peaches, split them in half, then pull apart and remove their pits. Set aside.
In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 minutes, then mash the raspberries with a fork.
In a small bowl, dilute the cornstarch with the apple juice. Add this slurry to the warm raspberries and cook over low heat, with stirring, about 2 minutes until the mixture thickens. Pass the thickened raspberries through a fine sieve and, using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds.
Drizzle the peaches with the strained raspberry sauce and serve. Garnish with vanilla ice cream, if desired.
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