Peach Sorbet Melba - Pepperidge Farm
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    Peach Sorbet Melba

    Peach Sorbet Melba

    • Prep: 35 minutes
    • Bake: 10 minutes
    • Serves: 6

    Made With

    • (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
      (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions View Product

    Ingredients & Directions

    • 0.333 cup sugar
    • 2 tablespoons cornstarch
    • 1/2 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

    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.

    Tips

    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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