-CRUST-
2 c Finely crushed vanilla 1/4 c (1/2 stick) butter, melted
-wafers or gingersnaps
-PEACH SAUCE-
2 1/2 c Peeled and sliced fresh 1/4 c Light corn syrup
-peaches 2 tb Cornstarch
3/4 c Sugar 2 tb Water
-RASPBERRY SAUCE-
3 c Fresh or frozen unsweetened 1/4 c Cornstarch
-raspberries 1/3 c Water
2/3 c Sugar 1/2 Gallon vanilla ice cream
1/3 c Light corn syrup -softened
1. Prepare Crust: In bowl, stir together wafer crumbs and butter
until well mixed. Set aside 2 T; press remainder evenly over the
bottom and about 2 inches up the side of a 9-inch springform pan. Set
aside.
2. Prepare Peach Sauce: In food processor fitted with chopping blade,
puree peaches. In 2-quart saucepan, combine peach puree, sugar, and
light corn syrup. In cup, blend cornstarch with water until smooth;
stir into the peach mixture. Cook over medium heat, stirring, until
mixture boils. Cook 2 minutes. Remove from heat. Transfer to a bowl;
cover and refrigerate.
3. Prepare Raspberry Sauce: In 3-quart saucepan, combine raspberries,
sugar, and corn syrup, In cup, blend cornstarch with water until
smooth; stir into the berries. Cook over medium heat, stirring and
mashing berries with a spoon, until the mixture boils. Cook 2
minutes. Strain into a bowl. Cover and refrigerate.
4. To assemble torte, spoon one-third of ice cream into crust. Spread
one-fourth of the Peach Sauce and half of the Raspberry Sauce over ice
cream. Repeat, ending with ice cream. You should have half of the
Peach Sauce left. Sprinkle top of torte with reserved 2 T of crumbs.
Cover and freeze until firm, at least 6 flours, or for as long as 3
days. Cover and refrigerate remaining Peach Sauce.
5. To serve, unwrap torte and let stand at room temperature 10
minutes to soften. Remove rim of pan. With sharp knife, cut torte
into wedges. Top with remaining Peach Sauce and serve immediately.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
10 servings