Preparation:
Poach peaches in boiling water. Let boil for 1 minute and remove to a bowl of ice water. Peel and halve peaches. Discard stones. Place peaches on dish and sprinkle with 2 tablespoons sugar. Let stand in refrigerator for 1/2 hour.
Meanwhile, rub raspberries through a sieve. Add remaining sugar. Mix well.
In individual dishes, place a layer of ice cream. Add peach half. Cover peach with raspberry mixture. Sprinkle with almonds.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |