Melba Pudding

Make the sauce: mix the apricot and water and bring to a boil until it forms a fine thread

Add the raspberries and cook for 5 minutes

Remove from heat and reserve

Cut the peach in half and remove the pit

Dissolve the apricot and water and bring to a boil until it forms a sauce

Place the peach and cook over low heat until soft, but not mushy

Drain the fruit with a skimmer and place on a plate

Arrange the ice cream, drizzle with raspberry sauce, and garnish with mint leaves.