Cooking Directions

• Stir the sugar, cornstarch, water and raspberries in a 1-quart saucepan.  Cook and stir until the mixture boils and thickens. Remove the saucepan from the heat.  Pour the raspberry mixture through a sieve into a medium bowl.  Let the raspberry mixture cool to room temperature.
• Spread about 1 tablespoon raspberry mixture onto each of 6 dessert plates.  Spoon the sorbet into the pastry shells.  Divide the peach slices among the plates.  Spoon the remaining raspberry mixture over the sorbet.

Ingredients

• 0.333 cup sugar
• 2 tablespoons cornstarch
• 0.5 cup water
• 1 package (10 ounces) frozen raspberries
• 1 pint peach sorbetor raspberry or strawberry sorbet or sherbet (about 2 cups)
• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 can (16 ounces) sliced canned peaches in light syrup, drained