Add To Favorites
Place pint of raspberries, sugar, and vinegar in a small saucepan and bring to simmer over low heat. Cook until the raspberries have broken down and the sugar has melted - 3 to 5 minutes. Press through a fine-mesh sieve, add the Kirsch and reserve.
Divide the peaches between serving plates and place a scoop of ice cream over top. Spoon some raspberry sauce over top and garnish with fresh raspberries.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.