- 3 cups fresh or frozen whole strawberries
- 1 cup confectioners' sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- 4 slices or scoops vanilla ice cream
- 1 can (15 ounces) sliced peaches, drained
- Whipped topping
- In a large saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla.
- Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping. Yield: 4 servings.
Originally published as Strawberry Peach Melba in Taste of Home June/July 1999, p25
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