Peach Melba – a delicious recipe with Frozen Raspberries, Raspberry, Works, Cornstarch, Halves, Vanilla Ice Cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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).
3
Assembly:
4
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.
5
Dig in and enjoy!
394
kcal
Calories
4
g
Fat
18
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bag Frozen Raspberries (approximately 10 Ounce Bag), 1/2 cups Seedless Raspberry Jam, 1/2 teaspoons Rum Extract (almond Extract Also Works Well), 1 teaspoon Cornstarch, and more.
Yes, Peach Melba falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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