1 pt. fresh raspberries or 1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice
1/2 c. granulated sugar
1/2 c. framboise, Grand Marnier, Cointreau or other raspberry or orange liqueur
6 canned or poached fresh peach halves
6 scoops vanilla ice cream

Prepare 6 individual dessert bowls. Rinse and drain the fresh raspberries, then force them through a fine sieve, working with the back of a spoon for a seed- free puree. To the puree, add the lemon juice, sugar and 2 tablespoons of the liqueur; stir until well blended. (If the seeds do not matter, place the raspberries and the other ingredients into the container of a blender or food processor and process until well blended.) If using frozen raspberries, thaw package, then proceed in a similar manner as with the fresh, using the sieve if you want to eliminate the seeds. Chill the raspberry sauce until ready to serve.

Sprinkle the peaches with a small amount of liqueur--about 2 tablespoons. Arrange a peach half, cut side up, on each serving dish. Top each with a scoop of ice cream. Heat the raspberry sauce. In a small saucepan or butter warmer, warm the remaining liqueur. Ignite and add it to the sauce, then spoon the flaming sauce over each serving.