Pre
request, here is a recipe from the
1989 Southern
Living Annual Recipes for a pretty easy dessert that is sure to
impress and will be perfect after a heavy rich meal like Christmas
Dinner.
Creamy
Bombe with Raspberry Sauce
Ingredients
1
(16- ounce) package of frozen unsweetened peaches, thawed and
drained
1
(8-ounce)carton sour cream
½
c grenadine
½
gallon vanilla ice cream, softened
Vegetable
cooking spray
Raspberry
Sauce (below)
Fresh
raspberries
Fresh Mint
sprigs
Instructions
In a food
processor, process peaches until smooth. Add sour cream and
grenadine; process until well blended.
Combine
peach mixture and ice cream in a mixing bowl; beat a low speed with
an electric mixer until well blended. Pour mixture into an 111 cup
mold (or bunt pan, or jello mold, or any large bowl with an
interesting shape) that has been coated with cooking spray. Cover
and freeze for 8 hours or until mixture is firm.
Tow hours
before serving, using the tip of a knife, loosen the edges from the
mold. Invert mold onto chilled serving plate. Wrap a warm towel
around the mold for 30 seconds. Shake gently and slowly lift
off mold. Return Bombe to freezer.
Garnish
with raspberry sauce, raspberries and mint. 12 servings
Raspberry Sauce
Ingredients
1 (16 ounce) package of frozen unsweetened raspberries, thawed
and drained
¾ light corn syrup
¼ Grand Marnier
Process raspberries in food processor until smooth. Strain out
seeds if desired. Stir in syrup and Grand Marnier.