Peach Sorbet Melba

By pattie_d

his version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.

Ingredients

• 1/3 cup sugar
• 2 tbsp. cornstarch
• 1/2 cup water
• 1 pkg. (10 ounces) frozen raspberry
• 1 pt. peach, raspberry or strawberry sorbet
• 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 can (16 ounces) sliced peach in extra light syrup, drained

Preparation

Step 1

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.

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.