Drain peaches; reserve
juice. Combine juice (about ½ cup), cornstarch and sugar in medium
microwave safe bowl. Stir in raspberries. Microwave on high (100%) for 6
to 7 minutes, stirring twice, until boiling. To cook sauce conventionally,
combine ingredients in saucepan; cook and stir until boiling. Chill sauce.
Cut each peach slice
into 4 or 5 pieces; set aside.
Pour ¼ cup
raspberry sauce into each of six dessert dishes; reserve remaining sauce.
For each dish,
separate 3 ladyfinger halves. In each dish, place 1 ladyfinger half, split
side down on top of sauce. Cut the remaining 2 ladyfinger halves in half
and arrange these pieces around the edge of the dish in a petal fashion
with the squared cut end into the raspberry sauce split side down and the
rounded end resting on the edge of the dish. Repeat for each dish. Wrap
remaining ladyfingers appropriately and freeze for another use.
Using a ¼ cup-size
ice cream scoop, shape 6 balls of ice cream; place one in center of each
dish. Scatter peach chunks over each dessert and spoon remaining sauce
over top the ice cream. Garnish each with a sprig of mint, if available.
Serve immediately.
6 servings
