Peach Melba
- 4 large peaches, halved, pitted
- 1/4 cup peach schnapps or peach juice
- 12 oz. jar seedless raspberry jam
- 12 oz. bag frozen raspberries, thawed
- 1/2 cup slivered almons, toasted in 300 degree oven for 7 minutes
- 1 quart premium vanilla ice cream
- Pour schnapps in a microwave safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pany. Microwave on high for 3 minutes. Turn peaches over and microwave 2 minutes longer, until the peaches are tender when poked with sharp knife. Let peaches cool, then peel. Refrigerate.
- Transfer jam to a microwave safe measuring cup; microwave on high for 2 minutesw until partially melted. In a food processor, puree jam and raspberries. Strain sauce to remove seeds. Siscard seeds. Refrigerate.
- Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tbs of almonds
peaches, peach juice, raspberry, frozen raspberries, slivered almons, vanilla ice cream
Taken from www.epicurious.com/recipes/member/views/peach-melba-1225990 (may not work)