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INGREDIENTS
1 10-ounce package frozen sweetened raspberries in syrup, thawed
3 ripe peaches, halved and pitted
3 T. unsalted butter
6 scoops (approximately ½ cup each) Blue Bell Anniversary Cake Ice Cream
PROCEDURE
- Puree thawed raspberries with their syrup in a food processor.
- Strain through sieve set over bowl, pressing on solids to extract liquid. Refrigerate until ready to use.
- Put peaches on grill, cut side down, and cook just until lightly charred, about 5 minutes. Flip, brush tops with butter and cook until peaches are cooked, another 5 minutes.
- Place each peach half, cut side up, on a dessert plate and top with a scoop of ice cream.
- Spoon raspberry sauce around peach and serve immediately.
- Makes 6 servings.
