3 fresh ripe peaches ( about 1 lb.)
10 oz ( 1½ half pints raspberries either fresh or frozen)
¼ cup brandy
1 quart vanilla ice cream
Wash peaches then peel and cut into quarters while removing pits. Place peach quarters in medium bowl. Blend raspberries and juice ( if frozen raspberries were used ) in electric blender to make a puree. Add brandy to puree, mixing well. Pour brandy/puree mixture over peaches. Refrigerate brandy/puree/peach mixture several hours (or overnight) in a covered bowl.
To serve, remove peach halves to individual serving glasses and place a scoop of ice cream in the center of each. Spoon raspberry sauce (brandy/puree mixture) over top and (optional) a sprig of peppermint leaf for garnish. serves 6