2 tablespoons black raspberry liqueur (optional)

1 can (16 oz.) sliced peaches, drained

1 envelope unflavored gelatine

1/4 cup cold water

1/2 cup sugar

2 bags (12 oz. each) frozen raspberries, thawed, pureed,  and strained (if desired)

3/4 cup whipping or heavy cream

 

Line sides and bottom of 9-inch springform pan with ladyfingers, overlapping if necessary.  Evenly brush liqueur over ladyfingers on bottom.  Spread peaches in one layer over bottom; set aside.

 

In medium saucepan, sprinkle gelatine over water; let stand 1 minute.  Stir over low heat until gelatine is completely dissolved, about 3 minutes.  Stir in sugar until dissolved.  Remove from heat and gradually whisk in raspberry puree and cream.  Pour into prepared pan; chill until firm, about 4 hours.

 

Makes about 10 servings.