Peach Sorbet Melba
Recipe from
Pepperidge Farm Puff Pastry
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.
Servings:
6
Prep Time:
35 mins
Total Time:
1 hr 5 mins
Ingredients
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1/3 cupsugarsee savings
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2 tbsp.cornstarchsee savings
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1/2 cupwatersee savings
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1 pkg.(10 ounces) frozen raspberrysee savings
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1 pt.peach, raspberry or strawberry sorbet or sherbetsee savings
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1 pkg.(10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directionssee savings
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1 can(16 ounces) sliced peach in extra light syrup, drainedsee savings
Directions
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.
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.
3.
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.
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