Instructions: In 5 c. blender container, combine peach lsices and 2 T. sugar.

Cover; blend at high speed until well blended (30 to 50 sec.) Set aside. Place split ladyfingers upright (rounded side out around edge of 10" springform pan, fitting closely together. Place ice cream in large bowl. Swirl in peach mixture. Place, by spoonfuls, evenly into prepared pan, pressing gently to level ice cream. Cover with aluminum foil; freeze at least 12 hour or overnight. In 2 quart saucepan combine 1/3 c. sugar and cornstarch; stir in water. Cook over med. heat, stirring occasionally, until mixture thickens and comes to a full boil (3 to 5 min). Boil 1 min. Stir in butter, lemon juice and lemon peel. Cool 10 min. Stir in blueberries. Just before serving, pour sauce over top of torte.

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