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.

Directions

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.

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.

Ingredients

0.333 cup sugar
2 tablespoons cornstarch
0.5 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

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