Peach Melba

Ingredients:

1 cup thawed frozen raspberries
1 tsp and 1 cup sugar
1 tsp cornstarch
3 cups water
1 tsp lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream or vanilla ice cream
4 tbsp whipped cream
4 tbsp chopped pecans

Directions:

1. Combine raspberries, 1 tsp sugar and cornstarch in small bowl. Cook over low heat until thickened, about 10 minutes, strain through a sieve and let cool.

2. Heat remaining sugar, water, lemon peel and vanilla in a large saucepan over low heat until sugar dissolves. Add peaches and cook until tender about 10 minutes. Chill.

3. Drain peaches, peel. Cut into halves from top to bottom, discarding pits. Place a peach half into each dessert dish. Place 1 cup ice cream on each peach half.

4. Drizzle sauce,(from step 1), over ice cream. Garnish with whipped cream and chopped pecans. Serve immediately.

As peaches can be expensive out of season, canned peach halves will also work. And as I did not know, peaches are in season in the summer.

*Compliments of Easy Everyday Cooking