Peach Sorbet Melba
Prep: 15 min - Bake: 30 min
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1/3 cup sugar
2 tbsp. cornstarch
1/2 cup water
1 pkg. (10 oz.) frozen raspberries
1 pt. peach, raspberry OR strawberry sorbet OR sherbet
1 can (16 oz.) sliced peaches in extra light syrup, drained
BAKE pastry shells according to pkg. directions. Remove from
baking sheet and cool on wire rack.
MIX sugar, cornstarch, water and raspberries in saucepan. Cook
and stir until mixture boils and thickens. Remove from heat and
press raspberry mixture through sieve. Cool to room temperature.
SPREAD about 1 tbsp. raspberry mixture on each of 6 dessert
plates. Place a scoop of sorbet in each shell and place on
prepared plates. Divide peach slices among plates and spoon
remaining raspberry sauce over sorbet.
Makes 6 servings
For Fresh Peach Sorbet Melba, you can substitute 4 medium
peaches, peeled, pitted and sliced (about 2 cups) tossed with
1 tsp. lemon juice and 1 tbsp. sugar for canned peaches.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Pepperidge Farm.