- 10 minutes
- 6 minutes
- 4 servings (3/4 cup sauce)
- 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.