Fresh Peach Melba with Fresh Raspberries

4 servings

Melba Sauce

  • 1 (10-ounce) package frozen raspberries, thawed
  • ½ cup currant jelly
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
  • 4 firm ripe peaches, peeled, each cut in half, seeds removed,
  •    and immediately sprinkled with lemon juice to prevent discoloration 
  • About 2 cups ripe whole fresh raspberries, stems removed
  • Vanilla ice cream or pineapple or lemon or orange sherbet or slices of pound cake
  •   as desired (optional)
  • Sprigs of fresh mint as desired for garnish (optional)

Prepare Melba Sauce.  Place thawed frozen raspberries in a blender container; add currant jelly, cold water, and cornstarch.  Cover and blend at medium speed until well blended and raspberries finely chopped.  Transfer to a small heavy saucepan; cook, stirring constantly, over moderate heat until thickened, sauce is clear (translucent, and bubbly hot.  May strain, if desired.  Cool before serving.

Prepare peaches and fresh raspberries. 

To serve, place one or two peach halves, cavity-side-up, in each of four dessert dishes. Top each with a scoop of vanilla ice cream or sherbet of choice.  Or, place a slice of pound cake in each of four dessert dishes; top each with one or two peach halves, cavity-side-up.  Spoon Melba Sauce over peach halves, dividing evenly.  Top each with fresh raspberries, dividing evenly.  Garnish each with a sprig of fresh mint.  Serve immediately.

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