Ingredients
4 large peaches, halved, pitted
1/4 cup peach schnapps or peach juice
12 oz. jar seedless raspberry jam
12 oz. bag frozen raspberries, thawed
1/2 cup slivered almons, toasted in 300 degree oven for 7 minutes
1 quart premium vanilla ice cream
Preparation
Pour schnapps in a microwave safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pany. Microwave on high for 3 minutes. Turn peaches over and microwave 2 minutes longer, until the peaches are tender when poked with sharp knife. Let peaches cool, then peel. Refrigerate.
Transfer jam to a microwave safe measuring cup; microwave on high for 2 minutesw until partially melted. In a food processor, puree jam and raspberries. Strain sauce to remove seeds. Siscard seeds. Refrigerate.
Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tbs of almonds
