| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 12 |
oz |
Package frozen raspberries, defrosted |
| 1/3 |
c |
Currant jelly |
| 1 |
pt |
Vanilla ice cream |
| 6 |
|
Canned peach halves, well drained |
| 1/2 |
c |
Fine, dry macaroon crumbs |
| 1/2 |
c |
Heavy cream, whipped |
INSTRUCTIONS
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.
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