Yield: 10 servings
|2 cups||Finely crushed vanilla wafers or gingersnaps|
|2½ cup||Peeled and sliced fresh peaches|
|3 cups||Fresh or frozen unsweetened raspberries|
|⅓ cup||Light corn syrup|
|¼ cup||(1/2 stick) butter, melted|
|¼ cup||Light corn syrup|
|½ \N||Gallon vanilla ice cream softened|
1. Prepare Crust: In bowl, stir together wafer crumbs and butter until well mixed. Set aside 2 T; press remainder evenly over the bottom and about 2 inches up the side of a 9-inch springform pan. Set aside.
2. Prepare Peach Sauce: In food processor fitted with chopping blade, puree peaches. In 2-quart saucepan, combine peach puree, sugar, and light corn syrup. In cup, blend cornstarch with water until smooth; stir into the peach mixture. Cook over medium heat, stirring, until mixture boils. Cook 2 minutes. Remove from heat. Transfer to a bowl; cover and refrigerate.
3. Prepare Raspberry Sauce: In 3-quart saucepan, combine raspberries, sugar, and corn syrup, In cup, blend cornstarch with water until smooth; stir into the berries. Cook over medium heat, stirring and mashing berries with a spoon, until the mixture boils. Cook 2 minutes. Strain into a bowl. Cover and refrigerate.
4. To assemble torte, spoon one-third of ice cream into crust. Spread one-fourth of the Peach Sauce and half of the Raspberry Sauce over ice cream. Repeat, ending with ice cream. You should have half of the Peach Sauce left. Sprinkle top of torte with reserved 2 T of crumbs.
Cover and freeze until firm, at least 6 flours, or for as long as 3 days. Cover and refrigerate remaining Peach Sauce.
5. To serve, unwrap torte and let stand at room temperature 10 minutes to soften. Remove rim of pan. With sharp knife, cut torte into wedges. Top with remaining Peach Sauce and serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary