“I found this recipe in the Scandinavian dessert cookbook.I've been making this for years.”
READY IN:
12mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat raspberry jam until warm (not boiling). Place the scoop of ice cream in the bottom of a sherbet glass.
  2. Top with raspberry jam
  3. Cover with a peach half.
  4. Spoon on red currant jelly and Grand Marnier.
  5. Serve and enjoy!

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