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Sorbet 29 ounce canned peaches, drained, juice reserved Sauce 12 ounce package whole frozen raspberries, thawed About 3 cups fresh raspberries or 12 oz. frozen whole raspberries, partially thawed DIRECTIONS: Drain peaches, reserving 1 cup juice. Combine reserved juice, sugar, and corn syrup in a small saucepan. Bring to a boil, stirring constantly until all sugar is dissolved. Reduce heat and simmer for 3 minutes. Cool to room temperature. (To hasten cooling, saucepan may be placed in a shallow pan of ice cold water.) Process drained peaches in blender or food processor until smooth, about 10 seconds. Add lemon juice, water and syrup mixture. Process another 10 seconds, or until combined. Pour into 8" square pan and freeze for 4 hours, or until firm enough to scoop. To make sauce, thaw raspberries and process in food processor or blender for 10 seconds, or until smooth. Strain if desired, to remove seeds. Stir in liqueur and sugar. Refrigerate until ready to serve. (COOK’S NOTE: Sauce is best if made ahead to allow flavors to mingle.) To serve, scoop and layer sorbet, raspberry melba sauce and fresh or partially thawed raspberries in tall parfait glasses, starting with a layer of sauce on the bottom. Serve promptly. NUTRITIONAL ANALYSIS: Calories Per Serving: 316; 2.2g Protein,
.444g Fat, 78.6g Carbohydrates, 0mg Cholesterol |
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