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Peach Melba Sundaes

Prep 35 min
Total 35 min
Ingredients 8
Servings 4

Escoffier, the famous 19th-century French chef, created this combination of ice cream with peaches and raspberry sauce to honor the opera star, Nellie Melba. MORE+ LESS-

By Pillsbury Kitchens

Updated July 1, 2010

Ingredients

medium peaches, peeled, sliced*

tablespoon sugar

tablespoons almond-flavored liqueur or 1/2 teaspoon almond extract

(10-oz.) pkg. frozen red raspberries in light syrup, thawed

teaspoons cornstarch

teaspoon sugar

pint (2 cups) low-fat vanilla ice cream

tablespoons sliced almonds, toasted, if desired

Steps

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1

Place peach slices in shallow dish. Add 1 tablespoon sugar and 1 tablespoon of the liqueur or 1/4 teaspoon extract; toss to mix well. Set aside.
2

Place strainer over small saucepan.** Pour raspberries with syrup into strainer. Press with back of spoon through strainer to remove seeds; discard seeds.
3

Stir in remaining liqueur or extract, cornstarch and 1 teaspoon sugar until well blended. Bring to a boil over medium heat, stirring constantly until thickened. Cool 10 minutes or until slightly cooled.
4

To serve, scoop ice cream into shallow dessert dishes. Top each with peach slices and raspberry sauce. Sprinkle with almonds.

Expert Tips

*To easily peel peaches, dip in boiling water for 30 seconds. **To prepare sauce in microwave, place strained raspberries in glass measuring cup. Stir in remaining liqueur or extract, cornstarch and 1 teaspoon sugar. Microwave on HIGH for 2 to 3 minutes or until thickened, stirring once or twice.