Peach Sorbet Melba
This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.
serves
6
people
Ingredients
cost per recipe: $13.22
The price is determined by the national average.
-
1/3
cup sugar
-
2
tablespoons cornstarch
-
1/2
cup water
-
1
package (10 ounces) frozen raspberries
-
1
pint peach sorbetor raspberry or strawberry sorbet or sherbet (about 2 cups)
-
1
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
-
1
can (16 ounces) sliced canned peaches in light syrup, drained
How to Make It
Step 1
Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan. Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat. Pour the raspberry mixture through a sieve into a medium bowl. Let the raspberry mixture cool to room temperature.
Step 2
Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates. Spoon the sorbet into the pastry shells. Divide the peach slices among the plates. Spoon the remaining raspberry mixture over the sorbet.
Recipe Tips
- Easy Substitution: You can substitute 4 medium peaches, peeled, pitted and sliced (about 2 cups) tossed with 1 teaspoon lemon juice and 1 tablespoon sugar for the canned peaches.
