How to make
Put 1 1/5 cups (280 ml) of water in a pot and add the sugar, lemon juice, brandy and raspberries.
Boil for 5 min., then leave the mixture to cool. Once it does, blend it and pass it through a gauze. Cool the puree in the fridge.
Put each cut and peeled peach in a sundae glass, add a scoop of ice cream and sprinkle with the raspberry sauce. Serve right away.
