1 to 2 fresh sliced peaches
1/2 cup of sugar (for peaches)
8 – 12 oz. fresh or frozen raspberries, thawed
1/2 cups sugar (for raspberries) or more if preferred
1/2 tsp. freshly squeezed lemon juice
1 Tbsp. Chambord (raspberry liqueur)
Garnish: Italian Pizelles or Biscotti
Here’s how you make the dessert:
In a medium bowl, combine the sliced peaches with the sugar and set aside. A nice juice will form.
With a large mesh sieve set over another medium bowl, gently press the raspberries against the sieve with a large spoon so that everything presses through except the seeds. Throw the seeds away. With the pulp and juice of the raspberries, add the lemon juice, sugar and raspberry liqueur. Blend well.
In individual serving bowls, place several scoops of vanilla ice-cream.
Stir the peaches again and then ladle them over the ice cream.
Spoon the raspberry puree all over the peaches and ice cream.
Garnish with a Pizelle or Biscotti.
So simple and yet so good! GREAT FOR ALL OF US BUSY FOLKS!!!
Have a relaxed, restorative, rejuvenating Labor Day holiday!