MELBA SAUCE
Thaw
raspberries. Place in a medium saucepan. Cover and gently simmer 15
minutes. Press through a fine strainer into a glass measuring cup,
to remove the seeds and extract as much juice as possible. Discard
seeds and pulp. Add water to juice, if necessary, to make 2/3 cups.
Return juice to a clean saucepan. Add remaining ingredients. Simmer
and stir until jelly melts, sugar dissolves and mixture is smooth.
Pour into an airtight jar. Cool. Cover and refrigerate until ready
to use. Makes about 1-1/4 cups [300 mL] of sauce.
Scoop frozen yogurt into dessert dishes.
Arrange peach slices around yogurt. Drizzle Melba sauce over and top
with almonds or macaroon crumbs, if desired.
|