Recipe
Ingredients
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1/3 cup sugar
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2 tablespoons cornstarch
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1/2 cup water
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1 package (10 ounces) frozen raspberries
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1 pint peach sorbet or raspberry or strawberry sorbet or sherbet (about 2 cups)
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1 can (16 ounces) sliced canned peaches in light syrup, drained
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.
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