request, here is a recipe from the
Living Annual Recipes for a pretty easy dessert that is sure to
impress and will be perfect after a heavy rich meal like Christmas
Bombe with Raspberry Sauce
(16- ounce) package of frozen unsweetened peaches, thawed and
(8-ounce)carton sour cream
gallon vanilla ice cream, softened
In a food
processor, process peaches until smooth. Add sour cream and
grenadine; process until well blended.
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.
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.
with raspberry sauce, raspberries and mint. 12 servings
1 (16 ounce) package of frozen unsweetened raspberries, thawed
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.