Position knife blade in food processor; add peaches. (This can also be done in a blender.) Cover and process until smooth.

Add sour cream and grenadine and process.

Combine peach mixture and softened ice cream in a large mixing bowl.

Beat at medium speed on low until well blended.

Pour mixture into an 11-cup mold (or a Bundt pan works great) coated with vegetable cooking spray.

Cover and refrigerate 8 hours or overnight until firm.

Up to 2 hours before serving, using knife tip, loosen edges of ice cream from mold.

Invert mold onto a chilled plate. Wrap a warm towel around mold for 30 seconds. Remove towel, firmly hold plate and mold together. Shake gently and slowly lift off mold.

Cover and immediately return to freezer.

Raspberry sauce:

Position knife blade in food processor. Add raspberries.

Process 1 minute or until raspberries are puréed.

Stir in corn syrup and Gran Marnier.

Strain through fine sieve and discard raspberry seeds.

To serve, cut bombe into slices and place on plate. Drizzle with raspberry sauce and garnish with fresh raspberries and mint leaves if desired.