Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan. Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat. Pour the raspberry mixture through a sieve into a medium bowl. Let the raspberry mixture cool to room temperature.Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates. Spoon the sorbet into the pastry shells. Divide the peach slices among the plates. Spoon the remaining raspberry mixture over the sorbet.
0.333 cup sugar2 tablespoons cornstarch0.5 cup water1 package (10 ounces) frozen raspberries1 pint peach sorbetor raspberry or strawberry sorbet or sherbet (about 2 cups)1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 can (16 ounces) sliced canned peaches in light syrup, drained
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