Peach Melba

Ingredients

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