- 10 minutes
- 6 minutes
- 4 servings (3/4 cup sauce)
It's hard to beat a perfect, ripe, and juicy summer peach. Pair it with raspberries and ice cream, and you have an incomparable combination.The raspberry sauce can be made in advance. Covered and refrigerated, it will keep for up to 2 days.
- To make the sauce, combine the raspberries and honey in a small saucepan. Stir constantly over low heat until just below boiling. Remove from the heat.
- Stir together the water and cornstarch in a small bowl until smooth. Add to the saucepan. Stir constantly over low heat until the sauce is thickened and smooth, about 4 minutes.
Strain the sauce through a coarse sieve, stirring occasionally, to remove the seeds. (Discard the seeds.) Taste the sauce and adjust the amount of honey. Refrigerate to cool.
- For each serving, arrange the slices from half a peach in a dessert bowl. Top with ice cream and drizzle with about 3 tablespoons of the sauce. Garnish with a fresh mint sprig. Serve immediately.