Peach Sorbet Melba
Prep Time: 35 minutes
Cool Time: 20 minutes
Cook Time: 10 minutes
Makes: 6
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Ingredients
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (10 ounces) frozen raspberry
1 pint peach, 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 peach in extra light syrup, drained
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.
TIP
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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DESSERTS
This recipe has been
rated by 1 member.
"I used mango sorbet and it was a big hit."
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