Total Calories: 380
In a small saucepan over medium heat, bring water and 1/2 cup of the sugar to a boil and cook until sugar dissolves. Add peach halves and return to a boil reduce heat to low, cover and simmer for 10 minutes or until peaches are tender, basting with syrup several times. Remove from heat and cool peaches in syrup.
Place raspberries with raspberry syrup in a blender container or food processor. Cover and blend or process until pureed. Press mixture through a sieve with a rubber scraper to remove seeds.
In a second small saucepan, mix remaining 1/4 cup sugar and cornstarch. Stir in pureed raspberries until blended. Stirring over medium heat, bring to a boil and boil for 1 minute keep hot.
With a slotted spoon, remove peaches from syrup and place in individual serving dishes. Top each with a scoop of ice cream set aside.
Reheat raspberry sauce if necessary. Transfer to a warm chafing dish. In a small saucepan, warm brandy. Immediately pour over raspberry sauce and ignite. Stir to blend until flame dies. If using water, stir into raspberry sauce to thin do not ignite.
Serve hot sauce over ice cream and peach halves.
* If desired, four canned peach halves can be used do not cook.
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