Raspberry Peach Shortcake Sundaes

Peach shortcake topped with ice cream and drizzled with raspberry topping. Prepared sponge cake cups make this recipe quick and easy to prepare.

Peach Shortcake Sundaes

Ingredients
1 tablespoon cornstarch
2 tablespoons water
1/4 cup currant or raspberry jelly
1 (10-ounce) package frozen raspberries, thawed
8 individual sponge cake cups
8 fresh or canned peach halves
1 quart vanilla ice cream

Directions
Combine cornstarch and water in a small saucepan. Blend until smooth. Stir in jelly and raspberries. Cook over medium heat, stirring occasionally, until sauce thickens and boils, about 5 minutes. Remove from heat. Cool.

To serve, place sponge cake cups on individual serving dishes; spoon about 1 tablespoon sauce into each cup. Place peach halves, cut-side-up, on cake cups. Fill each peach half with a scoop of ice cream; drizzle sauce over top. Garnish with whipped cream and mint sprigs if desired. 8 servings.

TIP: When you’re pressed for time, omit making the raspberry topping and substitute already prepared bottled strawberry ice cream topping.

HINT: I usually find packaged sponge cake cups in the produce section of my local grocery store. They’re prominent during strawberry season.

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