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Sunday, July 8, 2012

One More Peach Rescue Mission

My last remaining peach is on a rescue mission. It aims to be just that easy fix you were looking for to cool off on a hot summer evening.. The peach banded together with the raspberries to create a scrumptious sauce.
Peach Raspberry  Melba Sauce
Ingredients:
  • 1- 10 oz package of frozen raspberries in syrup thawed (I used Birdseye)
  • 1/3 cup red currant jelly
  • 1/3 cup orange juice
  • 2 TB. cornstarch
  • 1 TB. Grand Marnier

Directions:
  • Drain thawed raspberries saving juice and set raspberries aside
  • In a saucepan add drained raspberry juice and orange juice mixed with cornstarch to equal 2/3 cup (add a little water if necessary)
  • Add jelly and bring to a slow boil stirring frequently
  • Boil 1 minute and to the thickened sauce add raspberries and Grand Marnier
  • Cool to room temperature-then refrigerate

Serving Suggestions:
  • Cut purchased pound cake, lemon or almond cake into slices, place sliced peaches on top and then drizzle raspberry sauce over it all
  • Slice peaches on top of ice cream and drizzle with raspberry sauce

One last peach idea for keeping cool...
pour yourself a tall glass of peach ice tea. Crystal Light makes a great product!

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