Fast & Frozen Peach Melba
This recipe is so retro it’s vintage. Its roots are in the mid-nineteenth century, but the availability of canned peaches in the 1950s made it popular all over again. Throw it together for your next book club meeting and watch your friends relish its timeless blend of flavors. To make this recipe even tastier, drizzle on bottled strawberry sauce or make a fresh raspberry topping for extra sweetness.
Yield: 4 servings
4 round shortcake dessert shells
4 scoops vanilla ice cream
2 (15-ounce) cans peach halves, drained
1 cup Cool Whip, divided
Sliced almonds, for garnish
SAUCE (OPTIONAL)
1½ cups fresh raspberries
2 tablespoons powdered sugar
1 teaspoon lemon juice
1 teaspoon water
Place dessert shells on a large plate or platter. Add 1 scoop of ice cream to each dessert shell. Arrange a peach half (face down) on the ice cream scoop. Top with ¼ cup Cool Whip and a sprinkle of almonds. Repeat for all dessert shells. Serve immediately.
To make raspberry topping: In a food processor or blender, purée raspberries, sugar, lemon juice, and water until well blended and smooth. Drizzle about 1 tablespoon of sauce over each serving.
From Best Dump and Freeze Treats
By Monica Sweeney
This recipe is so retro it’s vintage. Its roots are in the mid-nineteenth century, but the availability of canned peaches in the 1950s made it popular all over again. Throw it together for your next book club meeting and watch your friends relish its timeless blend of flavors. To make this recipe even tastier, drizzle on bottled strawberry sauce or make a fresh raspberry topping for extra sweetness.
Yield: 4 servings
4 round shortcake dessert shells
4 scoops vanilla ice cream
2 (15-ounce) cans peach halves, drained
1 cup Cool Whip, divided
Sliced almonds, for garnish
SAUCE (OPTIONAL)
1½ cups fresh raspberries
2 tablespoons powdered sugar
1 teaspoon lemon juice
1 teaspoon water
Place dessert shells on a large plate or platter. Add 1 scoop of ice cream to each dessert shell. Arrange a peach half (face down) on the ice cream scoop. Top with ¼ cup Cool Whip and a sprinkle of almonds. Repeat for all dessert shells. Serve immediately.
To make raspberry topping: In a food processor or blender, purée raspberries, sugar, lemon juice, and water until well blended and smooth. Drizzle about 1 tablespoon of sauce over each serving.
From Best Dump and Freeze Treats
By Monica Sweeney
