Campbell's® Peach Sorbet Melba Whether you use canned peaches or fresh ones, 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 servers. Prep. time: 15 minutes Serves: 6 Cooking time: 30 minutes Ingredients 1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells1/3 cup sugar2 tbsp. cornstarch1/2 cup water1 pkg. (10 oz.) frozen raspberries1 pt. peach, raspberry OR strawberry sorbet or sherbet1 can (16 oz.) sliced peaches, in extra light syrup, drained Directions BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack. MIX sugar, cornstarch, water and raspberries in saucepan. Cook and stir until mixture boils and thickens. Remove from heat and press raspberry mixture through sieve. Cool to room temperature. SPREAD about 1 tbsp. raspberry mixture on each of 6 dessert plates. Place a scoop of sorbet in each shell and place on prepared plates. Divide peach slices among plates and spoon remaining raspberry sauce over sorbet. Source: Campbell's® Quick and Easy Cookbook
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