2 cups cold water, divided
1 cup sugar
2 enveloped unflavored gelatin
3/4 cup raspberry liqueur
1 pint fresh raspberries
1 pint fresh blueberries
2 1/3 cups sliced peach
Raspberry Sauce
Garnish: fresh mint sprigs
Cook 1/2 cups water and sugar in a saucepan over medium heat, stirring occasionally, until sugar melts.
Sprinkle gelatin over remaining 1/2 cup water in a large bowl; stir and let stand 1 minute. Stir in hot sugar mixture until dissolved. Stir in liqueur.
Pour a 1/2-inch-thick layer of gelatin mixture into a 8- x 4-inch loafpan; chill 30 minutes. Layer raspberries, blueberries, and peach over gelatin, pouring remaining gelatin over top of each layer of fruit. Gently shake pan, allowing gelatin to flow into crevices. Cover and chill 8 hours. Unmold onto a serving dish. Slice and serve with Raspberry Sauce. Garnish, if desired.
Raspberry Sauce
2 (10-ounce) packages frozen raspberries, thawed
1/4 cup sugar
Process raspberries in a food processor until smooth, stopping to scrape down sides. Pour mixture through a fine wire-mesh strainer into a small bowl, discarding seeds. Add sugar; and stir until dissolved.
