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.