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    Peach Melba

    Chef/owner Angelo Micheli
    Pasquini's Fine Italian Food, Live Oak

    Peach Melba
    Spumoni adds an Italian flair to a classic dessert in this recipe by Chef Angelo Micheli, chef/owner of Pasquini's Fine Italian Food in Live Oak.
    Peach Melba

    Ingredients

    1 pint fresh raspberries
    1/4 cup sugar
    1 small jar seedless raspberry preserves
    1/2 cup water
    1/4 cup lemon juice
    Canned cling peach slices or fresh freestone peaches, pitted and sliced
    Spumoni or vanilla ice cream
    Whipped cream

    Directions

    Wash raspberries and add to a bowl along with sugar.  Let sit for at least 15 minutes.

    Add preserves, water and lemon juice to a saucepan. Heat mixture on medium-low heat until melted. Add raspberries and cook 10 minutes. Let cool.

    Place sliced peaches in a large wine glass, martini glass or serving bowl of your choice. Scoop spumoni or vanilla ice cream into glass. Add additional sliced peaches and top with raspberry sauce and whipped cream.

    Serves 4