Escoffier, the famous 19th-century French chef, created this combination of ice cream with peaches and raspberry sauce to honor the opera star, Nellie Melba.
*To easily peel peaches, dip in boiling water for 30 seconds.
**To prepare sauce in microwave, place strained raspberries in glass measuring cup. Stir in remaining liqueur or extract, cornstarch and 1 teaspoon sugar. Microwave on HIGH for 2 to 3 minutes or until thickened, stirring once or twice.
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