1. Poach peaches in boiling water. Let boil for 1 minute and remove to a bowl of ice water. Peel and halve the peaches. Discard the pit. 2. Place peaches on a dish and sprinkle with 2 tbsp sugar. Let stand in refrigerator for 1/2 hour. 3. Meanwhile, rub raspberries through a sieve. Add remaining sugar. Mix well. 4. In individual dishes, place a layer of ice cream. Add half peach. Cover peach with raspberry mixture. Sprinkle with almonds. Serve with chilled champagne and sparkling conversation! Posted to The Gourmet Connection Recipe Page Newsletter 02 Mar 97 by Gourmet Connection
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|Serving Size: 1 As a desse (82g)|
|Recipe Makes: 4 As a desse|
|Calories from Fat: 96 (45%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 29mg||9 %|
|Sodium 52.9mg||2 %|
|Potassium 180.9mg||5 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 25.2g|
|Protein 3.8g||5 %|
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Calories per serving: 213
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