The popular combination of summer-ripe raspberries and peaches produces a bright red sauce that looks gorgeous poured over peach ice cream. Raspberry, strawberry, vanilla or a combination of ice cream flavors are other good choices. This sauce can also be poured over fresh fruit, with or without the ice cream.
Make Ahead: The sauce can be covered and refrigerated for up to 2 days.
Servings: 1.5 cups
- 2 cups (8 ounces) fresh raspberries
- 2 peaches (about 8 ounces), peeled, pitted and cut into pieces
- 2 tablespoons sugar, or more as needed
- 2 tablespoons seedless raspberry jam
Use the back of a spoon to press the raspberries through a strainer and into a bowl to remove the seeds (or use a food mill). You will have about 1/2 cup of raspberry puree.
Combine the peach pieces, sugar and jam in a food processor; puree until smooth.
Stir the peach puree into the raspberry puree. Taste, and add sugar as needed.
Transfer to a container, cover and refrigerate to chill thoroughly before serving.
From cookbook author Elinor Klivans.
Tested by Mike Cutler.
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