1 (16 oz.) pkg. frozen unsweetened sliced peaches, thawed and drained
1 (8 oz.) sour cream
1/2 c. grenadine
1/2 gal. vanilla ice cream

RASPBERRY SAUCE:

1 pkg. (16 oz.) frozen unsweetened raspberries
3/4 c. light corn syrup
1/4 c. Grand Marnier

Position knife blade in food processor and add peaches. Top with cover, process until smooth. Add sour cream and grenadine and process until blended. Combine peach mixture and ice cream in a large mixing bowl and beat at low speed until well blended. Pour mixture into a 10 cup mold that has been coated with Pam, cover and freeze 8 hours until firm.

Two hours before serving, using a knife loosen edges of ice cream from mold. Invert onto a chilled serving plate. Wrap a warm towel around mold for 30 seconds. Remove towel and firmly hold plate and mold together, shake gently, slowly lift off mold. Return to freezer. Garnish with raspberries and mint.

To serve, cut bombe into slices and top with sauce.

For sauce: Position knife in food processor, add raspberries. Top with cover, process until pureed and stir in syrup and Grand Marnier, 2 cups.