Instructions: Combine ice cream, peaches, Amaretto and vanilla in a freezer safe container; stir well. Freeze until firm.

Place thawed raspberries, sugar, and Amaretto in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill.

Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.