Peaches and Cream With Raspberries

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Arrange peaches, cut sides up, in a single layer, in an 8 x 11 inch baking dish.

3. 3

   Sprinkle with sugar, cinnamon, nutmeg, and salt; add water, then cover tightly with aluminum foil.

4. 4

   Bake for 30 minutes, remove foil and bake an additional 10 minutes or until the liquid in the dish is syrupy.

5. 5

   Let cool 15 minutes, then transfer peaches and syrup to a blender and process until smooth; add 2 tablespoons of the liqueur and blend (taste and add remaining liqueur if needed).

6. 6

   Divide frozen yogurt equally among serving bowls.

7. 7

   Top each with 1/4 cup of the sauce, and top with raspberries; serve immediately.

8. 8

   NOTE: To easily peel the peaches, blanch for 30 to 60 seconds in boiling water, rinse with cold water and skins will peel off easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.