Peach Sorbet Melba

Campbell's Peach Sorbet Melba Recipe

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.

At a glance

Prep

35 min.

Total

1 hr. 5 min.

Serves

6

Cook: 10 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

1/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (10 ounces) frozen raspberries
1 pint peach, 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 peaches in extra light syrup, drained

How to Make It

  • 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.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • 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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RID#24051

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