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.
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
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
Instructions
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.
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.
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
Print
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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