| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (12 oz) frozen sliced peaches; thawed * |
| 1 | pk | (10 oz) frozen red raspberries; thawed * |
| 2 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | c | Currant jelly |
| 1 | tb | Lemon juice |
| 3 1/2 | oz | Flaked coconut |
| 1/4 | c | Butter; melted |
| 2 | tb | Sugar |
| 1 | qt | Vanilla ice cream |
INSTRUCTIONS
CRUST FILLING 9" pie plate, preheat oven to 375 degrees Prepare crust: Combine coconut, butter and sugar; turn into pie plate and press against sides to form crust. Bake 8 - 10 min. or until edges are lightly browned. Cool. To fill crust, place small scoops of ice cream on bottom and around edges to form an ice cream shell. Freeze. Drain fruits thoroughly (should get 1 1/4 cups juice) In a small heavy saucepan combine a small amount of the juice, cornstarch and salt. Add remaining juice. Over medium heat, stirring constantly, cook until thickened; boil gently an additional 3 min. Remove from heat and stir in currant jelly and lemon juice. Cool to room temp. Gently stir in raspberrieso. Arrange peach slices in spoke fashion in center of frozen shell; spoon raspberry sauce over. Serve immediately or return to freezer for no longer than an hour so as not to completely freeze fruit. *Note: If using fresh peaches, sweeten 1 cup sliced peaches, let stand to form juice and drain adding juice to raspberry juice: add water to juice to measure 1 1/4 cups and proceed as above. If using fresh raspberries, sweetem 1 cup berries. Include 1/2 cup of the berries in measuring 1 1/4 cups juice and cook as above: add remaining berries after sauce is cooled. Posted to Bakery-Shoppe Digest by travelers4now@juno.com (Gary & Doris McCoy) on Mar 30, 1998
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