SUSAN V.
This is a hit. Fun, and also a fun end to a casual dinner. I took a trick I picked up from Jacques Pepin's show on PBS for the raspberries. Take frozen raspberries, put through a food mill, sweeten it with a good quality raspberry jam, and put it through a strainer to keep the seeds out, and you have the most delicious raspberry coulis , that you can also use for a fabulous Peach Melba. You could even make a peach melba pizza, using mascarpone for the ice cream, and cook it with fresh peaches on top. OOOO. I gotta give that a try.
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