Peach Sorbet Melba Recipe

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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.

  • 1/3 cup sugar
  • 2 tbsp. cornstarch
  • 1/2 cup water
  • 1 pkg. (10 ounces) frozen raspberry
  • 1 pt. peach, raspberry or strawberry sorbet or sherbet
  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directions
  • 1 can (16 ounces) sliced peach in extra light syrup, drained
  • 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.
  • 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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