FROZEN RASPBERRY PEACH TORTE
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1 (7 oz.) package amaretto cookies
1 pint raspberry sorbet, softened
1 pint peach sorbet, softened
1 pint raspberries
1/4 cup sugar
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Line 8" cake pan with plastic wrap. Coarsely crush cookies; set aside. Spread raspberry sorbet evenly in pan; sprinkle with half of crushed cookies, lightly pressing them into sorbet. Cover loosely with plastic wrap and freeze until firm, about 30 minutes. Remove plastic; spread peach sorbet evenly over cookies. Sprinkle remaining crushed cookies over peach sorbet, lightly pressing them into the sorbet. Cover again and freeze until very firm, about 1 hour. Combine raspberries - reserving 16 berries - 1/3 cup water and sugar in a saucepan; bring to a boil and cook 3 minutes. Puree mixture in blender; strain through a sieve. Remove torte from freezer. Place cake plate over cake pan; invert. Pull edge of plastic wrap to remove torte from pan; remove plastic. Smooth top of torte with side of knife. Cut into 8" wedges and top each wedge with 2 raspberries/ Serve with raspberry sauce.
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