Peach Melba
Yield
6 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 12 | ounces |
raspberries
frozen, defrosted |
|
| ⅓ | cup |
currant jelly
|
*
|
| 1 | pint |
vanilla ice cream
|
*
|
| 6 | each |
peaches
halves, canned, well drained |
|
| ½ | cup |
macaroons
fine, dry crumbs |
* |
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 346.8 | ml/g |
raspberries
frozen, defrosted |
|
| 79 | ml |
currant jelly
|
*
|
| 473 | ml |
vanilla ice cream
|
*
|
| 6 | each |
peaches
halves, canned, well drained |
|
| 118 | ml |
macaroons
fine, dry crumbs |
* |
| 118 | ml |
heavy whipping cream
whipped |
|
Directions
Combine sugar and cornstarch in a saucepan.
Stir in raspberries and jelly.
Bring to a boil over moderate heat.
Reduce heat to low and continue to cook and stir 5 minutes until smooth and thickened.
Press sauce through a sieve; chill thoroughly.
To make Melba, place a small scoop of ice cream in the bottom of a sherbet glass.
Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.
Garnish rim with a fluting of whipped cream.
Serves 6.
