Peach Melba Sundaes

I saw fresh raspberries on sale and I immediately began thinking of ways to use them (besides just eating out of the box)! I also had peaches on hand and came up with this delicious sauce – I served it over ice cream as a sundae but it would also be tasty over angel food cake.

First, peel and chop the peaches. It’s easier to peel peaches if you submerge them in simmering water for just one minute.



Remove the peaches and run under cold water just so they’re cool enough to handle, and then peel away.

Combine the peaches and raspberries in a small saucepan.



Sprinkle with the sugar and add the almond extract.



Cook over medium-low heat and stir often. The fruits will start to give up their juices and it will start to lightly boil.



In a small dish, combine the cornstarch and water and stir well to dissolve the cornstarch. Add it gradually to the fruit and continue stirring until the sauce begins to thicken slightly.



Remove from the heat. Let the sauce cool slightly before serving. You can either serve it warm, or refrigerate for a couple hours to serve it cold. It’s delicious either way!

There are more recipes at What's Cooking Wednesday and Save Room for Dessert and Healthy Helpings.

Peach Melba Sundaes

2 peaches, peeled, pitted and diced
1/2 cup fresh raspberries
3 Tbsp. sugar
1/4 tsp. almond extract
3 Tbsp. water
1 tsp. cornstarch

Combine the peaches and raspberries in a small saucepan. Sprinkle with the sugar and almond extract. Cook over medium-low heat, stirring often, until the fruits give up some juices and begin to simmer slightly, about 3-4 minutes. Combine the cornstarch and water in a small bowl and stir well to dissolve the cornstarch. Add to the fruit, stirring constantly and simmer until the sauce thickens slightly. Remove from heat. Cool to warm before serving, or refrigerate for several hours and serve when cold. Serves 4.