Peach-Raspberry Sauce Recipe
Ingredients
| 3/4 cup seedless red raspberry preserves | ||
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| 2 tablespoons cream sherry or raspberry liqueur | ||
| Ground nutmeg | 1/8 Teaspoon | |
| 1 16-ounce package frozen sliced peaches thawed | ||
| Vanilla Ice Cream | 1 Quart | |
Directions
In an 8x5 1/4-inch aluminum pan or 8x8x2-inch baking pan combine preserves, lemon peel, lemon juice, butter, sherry, and nutmeg.
Stir in peaches.
Cover with foil.
Place pan in center of the cooking grill.
Grill 20 to 25 minutes or till sauce is heated through and peaches are tender.
Serve warm sauce over scoops of ice cream.
Stir in peaches.
Cover with foil.
Place pan in center of the cooking grill.
Grill 20 to 25 minutes or till sauce is heated through and peaches are tender.
Serve warm sauce over scoops of ice cream.
Chef
