Peach Sorbet Melba

This 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.
  • prep: 35 minutes
  • cook: 10 minutes
  • cool: 20 minutes
  • total: 45 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 package (10 ounces) frozen raspberries
  • 1 pint peach sorbet or 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

Directions

  1. 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.

  2. 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.

  3. 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.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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