Peach Melba Recipe

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Peach Melba Ingredients

2 tbsp sugar
1 tbsp cornstarch
12 oz package frozen raspberries, defrost, ed
1/3 cup currant jelly
1 pt vanilla ice cream
6 canned peach halves, well drained
1/2 cup fine, dry macaroon crumbs
1/2 cup heavy cream, whipped

A Recipe for
Peach Melba

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This is a recipe for Peach Melba from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Peach Melba

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Peach Melba 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.

Serves: 6

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Peach Melba Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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