1 tablespoon raspberry-flavored liqueur or cherry-flavored liqueur
6 sponge cake dessert shells or 6 slices of angel food cake
1 (16-ounce) can peach halves, drained
Fresh mint leaves (optional)
Recipe
1. Divide ice cream into 6 equal scoops; cover and freeze until ready to use.
2. Combine jam and liqueur in a small saucepan; heat slowly, stirring frequently.
3. Place sponge cake shells (or angel food cake slices) on individual dessert plates; place 1 peach half, cut side up, in each shell. Top each peach with a scoop of ice cream. Top the ice cream with raspberry sauce.
4. Garnish each serving with a mint leaf, if desired.