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  • February 2008
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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

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

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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