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!