Directions:
- Drain peaches, reserving syrup. Pour reserved syrup into a small saucepan and bring to a boil over high heat. Boil syrup rapidly, stirring often, until liquid has reduced by half, about 5 minutes. Remove from heat, pour into a bowl and cool.
- Place raspberries in a food processor or blender; pour in reduced syrup and lemon juice. Process until sauce is smooth. Strain sauce through a fine-mesh sieve, pushing hard on solids to extract as much liquid as possible. (You should have about 2 cups of sauce.)
- Arrange 1 or 2 peach halves on individual plates or in small serving bowls. Top each with a large scoop of ice cream. Spoon some raspberry sauce over peaches and ice cream. Pass around remaining raspberry sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.6 Kcal (1937 kJ) | ||
| Calories from fat | 161.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.96g | 28% | |
|---|---|---|---|
| Cholesterol | 69.4mg | 23% | |
| Sodium | 135.46mg | 6% | |
| Potassium | 543.95mg | 12% | |
| Total Carbs | 71.29g | 24% | |
| Sugars | 57.25g | 229% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.6mg | 3% | |
| Calcium | 221.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 126.73 Kcal (531 kJ) | ||
| Calories from fat | 44.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 28% | |
|---|---|---|---|
| Cholesterol | 19.01mg | 23% | |
| Sodium | 37.11mg | 6% | |
| Potassium | 149.01mg | 12% | |
| Total Carbs | 19.53g | 24% | |
| Sugars | 15.68g | 229% | |
| Dietary Fiber | 2.01g | 29% | |
| Protein | 2.29g | 17% | |
| Vitamin C | 5.4mg | 33% | |
| Iron | 0.2mg | 3% | |
| Calcium | 60.7mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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