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| |
| Raspberries - Fresh or Frozen |
12 ounces |
| Granulated Sugar |
6 ounces |
| Brandy |
1 teasspoon |
| Yellow Sponge
Cake |
4 - 3" disks (1/2 inch thick) |
| Peach Slices |
16 slices |
| Vanilla Gelato |
4 Scoops |
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| Make the Melba sauce by mixing the raspberries
and sugar together in a heavy bottom saucepan. Bring to a boil and
skim any floating foam from the top of the mixture. Cook for about 5
minutes. |
| Press the cooked raspberries through a sieve to remove
all the seeds . Store in a clean covered container in the refrigerator.
This can be made several days ahead. |
| Before using the Melba Sauce stir in the brandy. |
| I used a smooth round cookie cutter to prepare the
disk of sponge cake. Then place the sponge into bottom of your serving
dish and freeze. Chill the peach slices in syrup. |
| When ready to serve, dip the full round dipper
of Vanilla Ice Cream and place in the center of the cake disk. Arrange
the peach slices around the Ice Cream. Spoon on a large spoon of the
Melba sauce - allowing it to run down over the ice cream and
peaches. |
| Serve right away |
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