Peach Melba with Sauce 8 oz Fresh or frozen raspberries or strawberries; or 12 oz
10 oz Jar raspberry jelly; melted
Sugar to taste
2 tb Raspberry liqueur or Grand Marnier (optional)
Puree the berries in the blender or processor and press through a fine
sieve to remove the seeds. Add the melted jelly to the puree along with the
sugar to taste. Add a little liqueur if liked. Serve with a peach half over
vanilla ice cream for Peach Melba.
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