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Peach Melba

by on July 31, 2009 in Desserts July 31, 2009 Desserts
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Level: Easy

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Description

This is my Mom’s scrumptious recipe for Peach Melba. Trust me you are gonna thank me for this later. First of all it requires little preparation; it involves both ice cream, fruit and a cookie, and it looks like something that took a lot of time to prepare. What’s not to like about that?

Ingredients

  • 1 bag Frozen Raspberries (approximately 10 Ounce Bag)
  • ½ cups Seedless Raspberry Jam
  • ½ teaspoons Rum Extract (almond Extract Also Works Well)
  • 1 teaspoon Cornstarch
  • 2 cans Peach Halves (16 Ounce Cans), Fresh Peaches Are Even Better If In Season
  • 2 cups Vanilla Ice Cream, Softened
  • 1 can Reddi Whip, 6.5 Ounce Can
  • 2 Tablespoons Slivered Almonds (to Sprinkle On Top)
  • 8 whole Cookies (I Prefer Pirouette Rolled Wafers Or Pizzelle Cookies)

Preparation

Thaw raspberries. Place raspberries and jam in a pot and bring to a boil over medium heat. Cook for 5 minutes. Remove from burner and add rum extract.

Take 1/2 cup of out of the pot and mix it with the corn starch until blended. Add this back into the pot and continue to heat in order to thicken the sauce. Once thickened, remove from heat. Allow to cool and then refrigerate (for approximately 2 hours).

Assembly:
Place peach halves at the bottom of a serving bowl. Add two scoops of ice cream on top, spoon the raspberry sauce over ice cream, followed by a layer of Reddi Whip and sprinkle with almonds. For the finishing touch, add one or two cookies before serving.

Dig in and enjoy!

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