Peach Melba Tarts - cooking recipe

Ingredients

1/4 cup seedless raspberry jam
1 teaspoon water
1 cup red raspberries, 24 more for garnish
3 cups vanilla ice cream
1/4 teaspoon almond extract
16 ounces diced peaches, drained
1/3 cup slivered almonds, toasted
12 miniature graham cracker pie crusts

Preparation

Place ice cream in refrigerator to soften slightly.
In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes.
Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
Place pies on a baking sheet & freeze 4-6 hours.
Before serving, garnish each tart with 2 reserved raspberried.
**** To toast almonds, heat oven to 350\u00b0. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.