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.