Peach Sorbet Melba

Serves: 6

1 package Pepperidge Farm� Puff Pastry Shells
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 package (10 ounces) frozen raspberry
1 pint peach, raspberry OR strawberry sorbet OR sherbet
1 can (16 ounces) sliced peach in extra light syrup, drained

BAKE pastry shells according to package 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 tablespoon 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.

TIP: For Fresh Peach Sorbet Melba, you can substitute 4 medium peaches, peeled, pitted and sliced (about 2 cups) tossed with 1 teaspoon lemon juice and 1 tablespoon sugar for canned peaches.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.