Peach Melba Topping

4 ingredients
6 steps

Ingredients

  • 1 (10 oz.) pkg. thawed frozen red raspberries
  • 1/4 c. red currant jelly
  • 1 Tbsp. cornstarch
  • 1 (16 oz.) can peach slices

Directions

  1. 1
    Reserve 2/3 cup syrup drained from the frozen red raspberries. In small saucepan, combine reserved syrup, currant jelly and cornstarch.
  2. 2
    Cook and stir until slightly thickened and glossy. Cool.
  3. 3
    Stir in the raspberries.
  4. 4
    Drain the peach slices.
  5. 5
    Arrange on cake.
  6. 6
    Top with sauce.

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