- 2 cups sliced peeled fresh or frozen peaches
- 2 cups fresh or frozen raspberries
- 3/4 cup sugar
- 2 tablespoons water
- Vanilla ice cream
- In a saucepan, bring peaches, raspberries, sugar and water to a boil. Reduce heat and simmer 5 minutes. Chill if desired. Serve over ice cream. Yield: about 8 servings.
Originally published as Peach Melba Dessert in Country Woman May/June 1991, p37
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