Peach melba flambe - tdn_94/02/20

Yield: 6 servings

Measure Ingredient
1 pack (10oz) frozen raspberries, thawed
1 tablespoon Sugar
6 \N Peach halves, canned or cooked
6 tablespoons Cointreau
1 pint Vanilla Ice Cream

To make raspberry sauce, put berries and syrup in blender with sugar.

Puree. Sprinkle peaches with 2 T Cointreau. Chill. At serving time, place each peach half in dessert dish, cut side up; top with ice cream. Heat raspberry sauce. Warm 4 T Cointreau and ignite. Add to sauce and spoon flaming sauce over ice cream and peaches.

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