Peach Melba - Individual French Pastry

Process	Instructions
1. Prepare	Make the Melba sauce by mixing the raspberries and sugar together in a heavy bottom sauce pan. Bring to a boil and skim any floating foam from the top of the mixture. Cook for about 5 minutes.
2. Strain	Press the cooked raspberries through a sieve to remove all the seeds . Store in a clean covered container in the refrigerator. This can be made several days ahead.
3. Add	Before using the Melba Sauce stir in the brandy.
4. Prepare	I used a smooth round cookie cutter to prepare the disk of sponge cake. Then place the sponge into bottom of your serving dish and freeze. Chill the peach slices in syrup.
5. Assembly	When ready to serve, dip the full round dipper of Vanilla Ice Cream and place in the center of the cake disk. Arrange the peach slices around the Ice Cream. Spoon on a large spoon of the Melba sauce - allowing it to run down over the ice cream and peachs.
6. Serve	Serve right away
Additional Comments:

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